| 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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