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Chocolate Pistachio Bundt Cake
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- #93950
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (18 ounce size) white cake mix
1 package (3.4 ounce size) instant pistachio pudding mix
1/2 cup orange juice
1/2 cup water
4 eggs, beaten
1/2 cup oil
1 can (16 ounce size) chocolate syrup
directions
Blend the first 6 ingredients. Pour 3/4 of the batter into a cooking-sprayed bundt pan.
Add the chocolate syrup to the remaining batter in the mixing bowl and blend. Pour that over the pistachio batter.
Bake the cake at 350 degrees F for 30 minutes uncovered, then 30 minutes tented with foil. Cool and take out of pan.
added by
wanda1281
nutrition data
349 calories, 14 grams fat, 54 grams carbohydrates, 4 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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