Recipes Made with Cake Mixes
Pistachio Nut Cake
Ingredients
- 1 (18.25 ounce) box white cake mix*
- 1 small box pistachio instant pudding and pie filling
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1/2 cup water
- 1 teaspoon almond extract
- 3/4 cup chocolate syrup
Instructions
- Combine all ingredients, except chocolate syrup, mixing for 5 minutes at medium speed.
- Pour 2/3 of batter into a greased tube or Bundt pan.
- Add chocolate syrup to remaining batter. Mix well and pour over batter in pan.
- Add chocolate syrup to remaining batter. Mix well and pour over batter in pan, zigzagging a spatula through batter to marble.
- Bake at 350 degrees F for 50 to 55 minutes.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.