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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
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.
Yields
16 Servings
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