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Ingredientes
- 1 pkt Cake mix, white
- 1 pkt Pistachio instant pudding
- 1 c. Orange juice
- 1/2 c. Oil
- 4 x Large eggs
- 1 tsp Almond extract
- 3/4 c. Chocolate syrup
Direcciones
- Combine cake mix, pistachio pudding, orange juice, oil, Large eggs and almond extract at medium speed for 3 min. Pour 2/3 into greased bundt pan. Add in chocolate syrup to remainder; pour into pan. Bake 50-60 min at 350-degrees. Top with favorite glaze. For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 355 | |
| Calories from Fat 142 | 40% |
| Total Fat 16.05g | 20% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.23g | |
| Cholesterol 70mg | 23% |
| Sodium 324mg | 14% |
| Potassium 142mg | 4% |
| Total Carbs 48.64g | 13% |
| Dietary Fiber 1.0g | 3% |
| Sugars 11.22g | 7% |
| Protein 4.53g | 7% |
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