Pistachio Cake

This simple, unusual and very yummy dessert will be a memorable addition to any meal. We serve this to many of our missionaries who pass through and the reaction is always the same….."Wow….that's good"!  I think you'll like it too!

Beautiful for Thee Editor

Pistachio Cake

Shared by Susan Nemoseck

1 box yellow or white cake mix

1 small box instant Pistachio pudding

2/3 cup vegetable oil

4 eggs

1 cup sour cream

5 ½ oz. Hershey syrup

In a large bowl, beat together the first 5 ingredients.  Divide the batter evenly into 3 separate bowls.  Take one bowl of green batter and add Hershey syrup to it.  Mix well. Spray a Bundt pan with a cooking spray.  Pour batter into the Bundt pan by layering each bowl of batter in the following order.

First pour in the green batter.  Second, add the chocolate batter and lastly, the other green batter.

Take a knife and run it through the batter in a swirling circle manner.

Bake cake at 350 degrees for 50 minutes or until knife inserted comes out clean.

Cake will crack a little on top as it bakes.

Let it cool for 10 minutes before removing from the pan.  

For presentation:  Place the cake on a pretty platter or cake stand and sprinkle lightly with Confectioners' sugar.  Enjoy!