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
- 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
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.