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1 cake
suggest servings
| 1 | package | cake mix, white | |
| 1 | small | instant pudding mix, pistachio | |
| 1 | cup | orange juice | |
| 1/2 | cup | vegetable oil | |
| 4 | large | eggs | |
| 1 | teaspoon | almond extract | |
| 3/4 | cup | chocolate syrup |
Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes.
Pour 2/3 into greased bundt pan.
Add chocolate syrup to remainder; pour into pan.
Bake 50-60 minutes at 350F.
Top with favorite glaze.
For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract.
| % Daily Value* | |
| Total Fat 52.0g | 80% |
| Saturated Fat 10.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 1138mg | 47% |
| Total Carbohydrate 145.0g | 48% |
| Dietary Fiber 3.0g | 12% |
| Sugars 91.0g | |
| Protein 15.0g | 31% |
| Vitamin A | 6% | Vitamin C | 35% | |
| Calcium | 34% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One of the most daunting tasks for both the professional chef and the home cook is coordinating the preparation of multiple items so that they are completed at the same time. And it doesn't matter...
I have made this recipe many times for my husband who is from Morocco. I had this recipe book and lost it--finding the recipe here was great. This is one of his favorites. I would recommend not making this in a crock pot.
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