Email to Athena Schrank      

Recipe Categories: hellochang's HOME PAGEAntipasto AuGratin Bake Balls Bars Beef Biscotti Bread Brownies Bruschetta Burritos Cake Canapes CandyPops Caramels Casserole Cereal Cheese Cheesecake Chicken Chili ChocolateCandy Coleslaw Compote Cookies CornDogs CornSticks Couscous Creme Crostini Crumble Cupcakes Cups Custard Dijon Dip Divan EggRolls Eggs Enchiladas EndiveLeaves Fish Frittata Fruit Fudge Gelatin Granita Gravy Ham Hamburgers Ice IceCreamSoda Jam Jell-O Kabobs Kringla Lamb Lasagna Lemonade Licorice LoMein Macaroni Macaroons Madeleines Manicotti Meatballs MeatLoaf Meringues Mimosas Minestrone Muffins Nachos Nuts Paella Parfaits Pasta Pate Peppermint Pfefferniiesse PhylloBundles Pie Pilaf Pinwheels Pitas Pizza Popcorn Pork Potatoes PotRoast Primavera Pudding Pumpkin Quesadillas Quiche Ranchero Ratatouille Ravioli Ribs Risotto Roll-Ups Rolls Rugelach Salad Salsa Sandwiches Sauce Sausage Saute Scallops Shortcake Shrimp Skillet Smoothies SnackMix Soup Spaghetti Spread Stacks Steak Stew StickyBuns Stir-Fry Strata Stuffing Syrup Tacos Tarts Tenderloin Tiramisu Torte Tortellini Tortillas Toss Trifle Truffles Turkey Vegetables Verde Wraps

Pistachio Fudge Swirl Cake




Source of Recipe


Pillsbury Cakes Unlimited






Recipe Introduction


The rich combination of chocolate fudge and pistachio swirl together in this unforgettably attractive cake.





List of Ingredients



• 1 pkg. Pillsbury Plus Yellow Cake Mix
  
• 1 cup water
  
• 1/2 cup oil
  
• 4 eggs
  
• 3 3/4-oz. pkg. instant pistachio pudding and pie filling mix
  
• 1/2 teaspoon almond extract
  
• 2 to 3 drops green food coloring
  
• 1 can Pillsbury Read To Spread Chocolate Fudge Frosting Supreme
  






Instructions



1. Heat oven to 350 F. Grease 12-cup fluted tube pan. In large bowl, combine cake mix, water, oil, eggs and pudding mix at low speed until moistened; beat 2 minutes at highest speed. Add almond extract and food coloring; blend until color is evenly dispersed. Reserve 2 cups batter. Pour remaining batter into prepared pan. To reserved batter, add 1 cup of fudge frosting; blend well. Spoon over batter in pan. Swirl batters lightly with knife.
   
2. Bake at 350 F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool upright in pan 15 minutes; invert onto serving plate. Cool completely. In small saucepan over low heat, soften remaining frosting until of drizzling consistency. Drizzle over cooled cake.
   






Final Comments


16 servings.