Pistachio Pound Cake Recipe

Ingredients

• 1 package white cake mix
• 1 package instant pistachio pudding
• 4 eggs
• 1 cup cold water
• 1/2 cup vegetable oil
• 3/4 cup Hershey chocolate syrup

Serves / Yields

Serves 16

Preparation Instructions

Put all ingredients, except for chocolate syrup, in mixer. Mix for 4 or 5 minutes.

Set aside 1 cup of batter, and pour the remaining batter into a tube or bundt pan.

Mix the remaining 1 cup of batter with the Hershey syrup. Pour it onto cake batter in pan. Using a table knife, zig-zag through the batter to create a marble effect.

Bake at 350 degrees for 45 minutes or until toothpick comes out dry.

Credit

This recipe was provided by Barbara Berman from Northbrook.