Pistachio Pound Cake

[Roxy]

Pistachio Pound Cake:

 

1 box Duncan Hines Moist Cake Mix

2 small boxes Instant Pistachio Pudding

4 eggs

1 cup cold water

1/2 cup vegetable oil

3/4 cup Hershey Chocolate Syrup

 

Put all ingredients, except for chocolate syrup, in mixer. Mix for 4 or 5 minutes.

 

Set aside 1 cup of batter, and pour the remaining batter into a Tube or Bundt Pan.

 

Mix the remaining 1 cup of batter with the Hershey Syrup. Pour it onto cake batter in pan. Using a table knife, zig-zag through the batter to create a marble effect.

 

Bake at 350 degrees for 45 minutes or until toothpick comes out dry.