Chocolate-Pistachio Cake
Ingredients
- 1 pkg Pillsbury Bundt Pound Cake Supreme Mix
- 1 pkg instant pistachio pudding and pie filling 4-serving size
- 1 1/2 C water
- 1/4 C butter or margarine softened
- 3 eggs
- 3/4 C chocolate syrup
Instructions
-
Preheat oven to 350° (325° for colored fluted tube pan). Grease 12-C fluted tube pan. 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 min. at medium speed (portable mixer at highest speed). Pour 4 C of batter into prepared pan. To remaining batter, add chocolate syrup; blend well. Pour chocolate batter over batter in pan. Bake 55-75 min. or until toothpick inserted in center comes out clean. Cool upright in pan 45 min.; turn onto serving plate. Cool completely. Sprinkle Packet 3 (topping) over cool cake.
