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1 Yellow Cake Mix 1/2 t Almond Extract 1/8 - 1/4 C Chocolate Syrup
1 Small Package Pistachio Pudding 1 C. water  
1/2 C Oil 4 Eggs  Powdered Sugar

Thoroughly grease and flour a bundt pan.

Combine cake mix and pudding mix.  Add eggs, oil, water, and almond extract.  Blend, then mix at medium speed for 2 minutes.

In a separate bowl (or large measuring cup, with a spout, for instance, so you can pour out of it), mix 1/2 to 1 C (as you prefer) of batter with 1/8 to 1/4 C (as you prefer) of chocolate syrup.

Alternately add batters into the cake pan, swirling the chocolate around in the yellow-cake batter (for marbled appearance).

Bake at 350 for about 50 minutes.  Allow to cool at least 15 minutes before removing from pan.

Sprinkle with powdered sugar, if desired.

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