Yield: 12 Servings
|1||Box (18.5-oz) yellow cake mix|
|1 cup||Orange juice|
|⅓ cup||Cooking oil|
|1||Box (3.5-oz) instant pistachio pudding mix|
|½ cup||Chocolate syrup|
|¾ cup||Powdered sugar|
|¼ cup||Cocoa (up to)|
From: christi@... (Christi Wilson) Date: Wed, 6 Sep 1995 14:25:16 GMT In large bowl, combine first five ingredients and blend at low speed 1 minute, then on high 3 minutes. Pour ⅔ of the batter into a greased and floured bundt pan. Add chocolate syrup to remaining ⅓ of the batter and mix at medium speed until well-blended. Pour over top of batter in pan and marbleize by cutting through batter with a knife.
Bake at 350 degrees about 1 hour. Cool in pan 10 to 15 minutes and turn out on plate to complete cooling. Top with Chocolate Glaze.
For glaze, blend all ingredients in small bowl. Spoon over cake allowing some to run down sides.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .