| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts, Mixes, Chocolate | 16 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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