Ingrients & Directions
1 pk Cake mix; white
1 pk Pistachio instant pudding
1 c Orange juice
1/2 c Oil
4 Eggs
1 ts Almond extract
3/4 c Chocolate syrup
Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond
extract at medium speed for 3 minutes. Pour 2/3 into greased bundt pan. Add
chocolate syrup to remainder; pour into pan. Bake 50-60 minutes at
350-degrees. Top with favorite glaze. For Chocolate-Butterscotch Bundt
Cake: Use butterscotch pudding; substitute water for orange juice; omit
almond extract.
From
Yields
16 Servings