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Orange Pistachio Bundt Cake
Yields: 12 serving(s)
Ingredients
- 1 box (18.5-oz) yellow cake mix
- 4 eggs
- 1 cup(s) orange juice
- 1/3 cup(s) cooking oil
- 1 box (3.5-oz) instant pistachio pudding mix
- 1/2 cup(s) chocolate syrup
Chocolate Glaze
- 3/4 cup(s) powdered sugar
- 1/4 cup(s) cocoa
- 1 1/2 -(up to)
- 2 tablespoon(s) milk
Directions
- In large bowl, combine first five ingredients and blend at low speed 1 minute, then on high 3 minutes.
- Pour 2/3 of the batter into a greased and floured bundt pan.
- Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed until well-blended.
- Pour over top of batter in pan and marbleize by cutting through batter with a knife.
- Bake at 350 degrees about 1 hour.
- Cool in pan 10 to 15 minutes and turn out on plate to complete cooling.
- Top with chocolate glaze.
- For glaze, blend all ingredients in small bowl.
- Spoon over cake allowing some to run down sides.
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