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Categories:Viewed: 19 - Published at: 6 months ago
Ingredients
- 1 (18 1/4 ounce) package white cake mix
- 1 (3 ounce) package instant pistachio pudding mix
- 1/2 cup orange juice
- 1/2 cup water
- 4 eggs
- 1/2 cup oil
- 3/4 cup chocolate syrup
- (optional) PECAN CHOCOLATE CHIP STREUSEL
- 1/2 cup chopped pecans
- 1/2 cup miniature semisweet chocolate chips
Method
- Blend first 6 ingredients; then beat 2 minutes.
- Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
- Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
- Mix well. Set aside.
- Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
- Bake at 350 degrees for 60-65 minutes.
- Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
- You can use butterscotch instant pudding for a chocolate butterscotch cake.
