A wonderfully moist and flavorful doctored cake mix recipe from Margaret Farley. This cake gets its signature green tint and flavor from pistachio instant pudding, with a rich chocolate swirl for a beautiful marble effect.
Author
Margaret Farley
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (18.5 ounce) package | White Cake Mix |
| 1 (3.5 ounce) package | Pistachio Instant Pudding |
| 4 | Eggs |
| 1/2 cup | Salad Oil |
| 1/2 cup | Orange Juice |
| 1/2 cup | Water |
| 1 teaspoon | Almond Extract |
| 3/4 cup | Chocolate Syrup |
Instructions
- Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan.
- In a large bowl, combine all ingredients EXCEPT the chocolate syrup (white cake mix, dry pistachio pudding mix, eggs, oil, orange juice, water, and almond extract).
- Beat with an electric mixer at medium speed for 5 minutes.
- Pour two-thirds of the batter into the prepared tube pan.
- Add the chocolate syrup to the remaining one-third of the batter in the bowl and mix well.
- Pour the chocolate batter over the plain pistachio batter already in the pan.
- To create a marbled effect, gently run a spatula or knife through the batters in a zig-zag motion just once or twice. Do not overmix.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
