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.

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