Chocolate pistachio bundt cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cake mix; white |
| 1 | pack | Pistachio instant pudding |
| 1 | cup | Orange juice |
| ½ | cup | Oil |
| 4 | Eggs | |
| 1 | teaspoon | Almond extract |
| ¾ | cup | Chocolate syrup |
Directions
Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes. Pour ⅔ into greased bundt pan. Add chocolate syrup to remainder; pour into pan. Bake 50-60 minutes at 350-degrees. Top with favorite glaze. For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini