1 pkg. Duncan Hines Moist Deluxe Dark Fudge Cake Mix
1 pkg. (6 oz.) semi-sweet chocolate chips, melted, for garnish
1 container (8 oz.) frozen whipped topping, thawed and divided
1 container (16 oz.) Duncan Hines Milk Chocolate Frosting
3 tbsp. finely chopped dry roasted pistachios

1. Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Prepare, bake and cool cake following package directions.

2. For chocolate hearts garnish, spread melted chocolate to 1/8 inch thickness on waxed-paper-lined cookie sheet. Cut shapes with heart cookie cutter when chocolate begins to set. Refrigerate until firm. Push out heart shapes. Set aside.

3. Split each cake layer in half horizontally. Spread one-third whipped topping on one cake layer. Place second layer on top of filling. Repeat with remaining layers. Frost sides and top with milk chocolate frosting. Sprinkle pistachios on top. Position chocolate hearts by pushing points down into cake. Refrigerate until ready to serve. 12 servings.

Tip: Melt chocolate chips in the top of a double boiler over hot, not boiling, water. Stir until smooth. Or melt chips in microwave oven; place in microwave-safe bowl and microwave at MEDIUM (50% power) 1 to 1 1/2 minutes; stir until smooth.