Thursday, January 20, 2005

Pistachio Dark Chocolate Bundt Cake


1 bundt pan
1 box Duncan Hines Butter Recipe cake mix
1/2 cup orange juice (no pulp)
1/2 cup water
1/2 cup cooking oil
1/3 teaspoon Penzey's Mexican Vanilla
1 three ounce box jello pistachio instant pudding
4 extra large eggs

Mix ingredients in large bowl with hand mixer on low until blended (about 30 seconds). Beat on medium to medium/high for 2 and 1/2 minutes, scraping bowl frequently.

Pour about 2/3 of the batter into a bundt pan sprayed generously with non stick coating mix.

Into remaining batter, mix with a spoon until blended-

1/2 cup MINI dark chocolate chips (the larger ones will sink into the batter)
3/4 cup plus 1 1/2 Tablespoons Hershey's Special Dark chocolate syrup.

Pour onto the batter in pan. You do NOT need to marble this with a spoon.

Bake at 350 for 55 minutes (check at 50 minutes, a thin knive inserted into the cake near the middle should come out clean).

Drizzle with a bit more syrup or eat plain.

No comments:

Post a Comment

I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly, kid safe, and open to discussion, not criticism. This is my home. You can live in yours as you wish, but this is my place.

Enjoy your time here and I hope you come away with good thoughts and memories.

Post a Comment