Pistachio Marble Cake
Yield
1 CakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding in |
|
| 1 | small |
pudding, pistachio
|
* |
| 4 | large |
eggs
|
|
| ¾ | cup |
water
|
|
| ¼ | cup |
vegetable oil
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ¼ | cup |
chocolate syrup
|
|
| 5 |
food coloring
green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding in |
|
| 1 | small |
pudding, pistachio
|
* |
| 4 | large |
eggs
|
|
| 177 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
| 2.5 | ml |
almond extract
|
*
|
| 59 | ml |
chocolate syrup
|
|
| 5 |
food coloring
green |
*
|
Directions
Preheat oven to 350℉ (180℃).
Combine the cake mix, pudding, eggs, water, oil and extract in a large mixer bowl.
Blend then beat at medium speed for 4 minutes.
Measure 1 cup of the batter in a separate bowl; blend in the chocolate syrup.
Blend coloring into the remaining batter.
Spoon batters alternately in a greased and floured 10 inch bundt pan.
Zigzag spatula through batter to marble.
Bake at 350℉ (180℃) for 50 to 55 minutes or until cake tester inserted near the center comes out clean.
Do not underbake. Cool in pan about 15 minutes.
Remove and finish cooling on rack.
