PISTACHIO BUNDT CAKE
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
- 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.
- TOPPING:
- 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
3.5.3226