Wednesday, August 28, 2013

Pistachio Swirl Cake with Fluffy Frosting

CAKE Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio
pudding mix
1 cup water
2 packages instant jello pudding mix (I used pistachio, but chocolate would work too)
2 Cups 2% Milk
1 tub of Cool Whip
Ready in 1 hour
Servings 14
3/4 cup vegetable oil
4 eggs
3/4 cup chocolate syrup

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  In a large bowl, mix together the cake mix, water, oil and eggs. mix well. Pour half of the batter into a separate bowl. 

Next, Mix the chocolate syrup into half the batter, and the box of pistachio pudding mix into the other half of the batter. Pour the pistachio flavored batter into the prepared pan. Pour the chocolate batter over the top of the batter in the pan. Insert a butter knife and swirl slightly.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Remove cake from pan and prepare frosting: Beat 2 cups of milk into two packages of jello pudding mix with a mixer until smooth and thick 3-5 min. Fold in entire container of cool whip. Top cake and refrigerate. ENJOY!!!