Chocolate pistachio bundt cake

Yield: 16 Servings

Measure Ingredient
1 pack Cake mix; white
1 pack Pistachio instant pudding
1 cup Orange juice
½ cup Oil
4 \N Eggs
1 teaspoon Almond extract
¾ cup Chocolate syrup

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

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