Chocolate Pistachio Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 1 | package |
instant pudding mix, pistachio
|
* |
| ½ | cup |
orange juice
|
|
| ½ | cup |
water
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| ¾ | cup |
chocolate syrup
|
|
| 1 | each |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 1 | package |
instant pudding mix, pistachio
|
* |
| 118 | ml |
orange juice
|
|
| 118 | ml |
water
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 177 | ml |
chocolate syrup
|
|
| 1 | each |
powdered sugar
|
*
|
Directions
Combine cake mix, pudding, orange juice, water, eggs and oil in large mixing bowl.
Blend to moisten then beat 2 minutes at medium speed. Pour about ¾ of the batter into a well greased and floured tube pan.
Add chocolate syrup to remaining batter, Mix well.
Pour over batter in pan. Bake at 350℉ (180℃). for 1 hour.
Cool on wire rack 10 minutes, remove from pan and sprinkle with confectioners sugar.
