PISTACHIO BUNDT CAKE
 
Ingredients
CAKE:
  • 1 pkg. yellow cake mix (not kind with pudding)
  • 4 eggs
  • 1 c. orange juice
  • ½ c. cooking oil
  • 1 box pistachio instant pudding mix
  • ¾ c. chocolate syrup
TOPPING:
  • 1 sq. unsweetened chocolate
  • 1 Tbsp. margarine
  • ¾ c. powdered sugar
  • Dash of salt
  • 2 Tbsp. hot milk
Instructions
  1. Place ingredients except chocolate syrup in bowl and mix at low speed for 1 minute and at higher speed for 3 minutes. Pour ⅔ of batter into well greased and floured Bundt pan. To the remaining ⅓ of batter add chocolate syrup. When well mixed, pour over the batter in the pan and run a knife through the batter. Bake for 55 minutes at 350 degrees. Allow to cool for 15 minutes before turning out.
  2. TOPPING:
  3. Melt chocolate and oleo over low heat. Remove from heat and add sugar and salt. Blend in milk until mixture is of a glaze consistency. Drizzle over cooled cake.
Notes
Muriel Larson Forsberg
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/pistachio-bundt-cake/