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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is easy to make and so delicious. 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 |
1/2 cup chopped pecans |
1/2 cup miniature semisweet chocolate chips |
Directions:
1. Blend first 6 ingredients; then beat 2 minutes.
2. Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
3. Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
4. Mix well. Set aside.
5. Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
6. Bake at 350 degrees for 60-65 minutes.
7. Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
8. You can use butterscotch instant pudding for a chocolate butterscotch cake.
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