Chocolate Pistachio Bundt Cake
Yield
1 cakePrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 1 | small |
instant pudding mix, pistachio
|
* |
| 1 | cup |
orange juice
|
|
| ½ | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
almond extract
|
*
|
| ¾ | cup |
chocolate syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 1 | small |
instant pudding mix, pistachio
|
* |
| 237 | ml |
orange juice
|
|
| 118 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
almond extract
|
*
|
| 177 | ml |
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 to 60 minutes at 350℉ (180℃).
Top with favorite glaze.
For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract.
