"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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