Chocolate Pistachio Cake
|Bundt pound cake mix||1 Cup (16 tbs) (Pillsbury)|
|Instant pistachio pudding and pie filling||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Chocolate syrup||3⁄4 Cup (12 tbs)|
Preheat oven to 350 F (325 F for colored fluted tube pan).
Using solid shortening or margarine (not oil), grease 12 cup fluted tube pan (non-stick finish pan, too).
In large bowl, combine Packet 1 (base mix), Packet 2 (pound mix) and remaining ingredients except chocolate syrup; blend on low speed until moistened.
Beat 2 minutes at medium speed (portable mixer at highest speed).
Pour 4 cups of batter into prepared pan.
To remaining batter, add chocolate syrup; blend well.
Pour chocolate batter over batter in pan.
Bake 55 to 75 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 45 minutes; turn onto serving plate.