Pistachio Cake IV

This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect.

Pistachio Cake IV

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant pistachio pudding mix
  • 1 cup water
  • 3/4 cup vegetable oil
  • 4 eggs
  • 3/4 cup chocolate syrup

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2 In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.

3 Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.

4 Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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