"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.