Pistachio Marble Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1 small box pistachio instant pudding
• 4 eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1/2 teaspoon almond extract
• 1/4 cup chocolate syrup
• Confectioners' sugar

Instructions

1. Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Blend, then beat at medium speed for 2 minutes.
2. Measure 1 1/2 cups of the batter into separate bowl and blend in chocolate syrup.
3. Spoon batters alternately into a greased and floured** 10-inch Bundt or tube pan. Zigzag spatula through batter to marble.
4. Bake at 350 degrees F for 50 minutes.
5. Cool in pan for 15 minutes; remove to wire rack and finish cooling.
6. Dust with confectioners' sugar when completely cooled.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!