CHOCOLATE PISTACHIO CAKE
An unexpected combination of dark, sweet chocolate and crunchy pistachios make this cake a sophisticated dessert.
Ready in: 130
Makes 10 to 12 servings
(18 1/2-ounce) package white or yellow cake mix
(4-serving size) package ROYAL Instant Pistachio Pudding & Pie Filling
- Blend cake mix, pudding mix, orange juice, water, eggs and oil with electric mixer until moistened; beat at medium speed 2 minutes, scraping bowl occasionally.
- Pour 3/4 batter into well-greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Blend chocolate-flavored syrup into remaining batter; pour over batter in pan.
- Bake at 350°F for 1 hour or until done. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar before serving.
521.05 calories,6.1 protein,73.17 carbohydrate,23.89 total fat,5.35 saturated fat,85 cholesterol,479.04 sodium,0.2 dietary fiber
Preparation Time :
Cook Time :
Cooling Time :
Total Time :
2 Hours 10 Minutes