CHOCOLATE PISTACHIO CAKE
Makes 12 to 14 servings
1 (18-1/4 oz.) box white or yellow cake mix
1 (3-1/2 oz.) box pistachio instant pudding mix
1/2 cup orange juice
1/2 cup water
4 large eggs
1/2 cup oil
1 tsp. almond extract
3/4 cup chocolate syrup
confectioners' sugar (optional)
Preheat oven to 350 degrees F.
Grease and flour a 12-cup Bundt pan, or 10-inch tube pan.
In a mixing bowl, combine the cake mix, pudding mix, orange juice, water, eggs, oil and almond extract. With an electric mixer, blend at low speed until moist. Beat for an additonal three minutes at medium speed, scraping the bowl occasionally, until well-blended.
Pour about two-thirds of the batter into the pan. Add the chocolate syrup to the remaining batter and mix well. Pour over the batter in the pan. Run a knife through the batter to marble it.
Bake for one hour. Allow the cake to cool in the pan for 15 minutes. Loosen cake with a blunt knife and turn onto a cake plate. Sprinkle with confectioners' sugar, if desired.
(This was one of the recipes sent with monthly gas bills)
Makes 1/3 pound of candy
1 cup chopped walnuts
1/2 cup (1 stick) butter
3/4 cup light brown sugar, loosely packed
16-oz. package dark chocolate chips
Spread the nuts in the bottom of a 10 in. x 6 in. pan.
Boil the butter and brown sugar for 7 minutes, stirring constantly. Pour over the nuts. Pour the chocolate chips on top and spread with a knife when needed.
Wait until the toffee hardens and break into pieces. And, from the original recipe, "Keep in gas refrigerator."