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Pistachio Fudge Cake Recipe

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This recipe for Pistachio Fudge Cake, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Gray
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 Box Yellow Cake Mix
1 small package pistachio instant pudding mix
4 eggs
1/2 c vegetable or "best blend" oil
1/2 c orange juice
1/2 c warm water
3/4 c Hershey's syrup

Icing:
1 stick of margarine
1 c sugar
1/3 c plus 2 tablespoons evaporated milk
3/4 c semi-sweet chocolate morsels

Directions:
Directions:
Cake:
Preheat oven to 350 degrees. Grease and flour either a Bundt pan or tube pan. Mix all ingredients except the Hershey's syrup. Mix well - at least 4 minutes on medium speed. Pour 2/3 of the batter into the prepared pan. Stir the Hershey's syrup in the remaining batter and pour on top. **Do not mix the two layers of batter together**.
Bake for 45 - 55 minutes until a cake tester comes out clean when removed. Cool completely.

Icing:
Mix the first three ingredients in a heavy saucepan. Using a nylon whisk, cook over medium heat until boiling. Cook for 1 1/2 minutes. Remove from heat and add morsels. Stir until smooth. Set aside for 15 minutes. This will help the icing thicken. Stir again and frost cake. Enjoy!

Personal Notes:
Personal Notes:
Give this a try! It will become a family favorite.

 

 

 

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