"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Pistachio Choc. Bundt Cake, by Camille DeMaria, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. yellow cake mix 1 pkg.pistachio instant pudding 4 eggs 1/2 cup oil 1 cup water 1 tsp vanilla 5 1/2 oz Hershey choc. melted green food coloring to desired color
Mix everything together EXCEPT the melted choc. for 4 min. Pour 3/4 batter in greased bundt pan- mix food coloring in. Put the melted choc. in the rest of the batter and mix. pour over the the other batter and knife around to swirl in. Bake 350º for 55 min.
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