Chocolate Pistachio Cake
|Pound cake mix||1 (1 Package Bundt Brand, Supreme Ring Variety)|
|Instant pistachio pudding mix||3 3⁄4 Ounce (1 Package)|
|Water||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
|Green food coloring||2 Drop|
|Chocolate syrup||2⁄3 Cup (10.67 tbs)|
Heat oven to 350°F.
Grease 12-cup fluted tube pan.
In large bowl, combine two clear cake mix packets, and remaining ingredients except chocolate syrup; blend at low speed until moistened.
Beat 2 minutes at medium speed.
Pour 4 1/2 cups batter into prepared pan.
To remaining batter, add chocolate syrup; blend well.
Pour chocolate mixture over batter in pan.
Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean.
Cool cake upright in pan 25 minutes; invert onto serving plate to cool completely.
Sprinkle topping packet over cooled cake.