From the pages of Barb Raffin...

From The Pages Of
Barbara Raffin

Barbara Raffin’s Everybody Loves it Bundt Cake
a.k.a. Chocolate Pistachio Cake

Why do you need another cake recipe? Because, this cake is so good that, in my extended family of extraordinary cooks, it is known as The Cake. All I have to say is “I’ll make The Cake” and all dessert debates end.

In short, you need this cake recipe Because:

Everybody loves it!

It travels well (great for potlucks, bake sales, and nourishing the grieving)!

Everybody loves it!

It’s chocolaty!

Everybody loves it!

It freezes easily and thaws to taste like fresh-baked!

And everybody loves it!

PLUS, it will fool everyone into thinking you baked it from scratch.

INGREDIENTS:

1 package of white or yellow CAKE MIX
1 small box of INSTANT PISTACHIO PUDDING (sugar free works just as well)

1/2 cup each of the following:

ORANGE JUICE,

VEGETABLE OIL (I use canola),

and water or MILK (I like the richness of milk)

4 EGGS
1/4 teaspoon ALMOND FLAVORING (my secret ingredient)
3/4 cup of CHOCOLATE SYRUP (sugar free works)

POUR all liquid ingredients into a large mixing bowl.
DUMP in cake and pudding mixes.
BLEND to moisten, then beat 2 minutes at medium speed of electric mixer, scraping sides of the bowl occasionally.
POUR about 3/4 of batter into well-greased and floured Bundt pan or 10-inch tube pan.
ADD chocolate syrup to remaining batter. Mix well. Pour over batter in pan.
BAKE at 350* about 1 hour or until done.
COOL for 10 minutes in pan on wire rack.
REMOVE from pan and cool on wire rack.
SPRINKLE with confectioners’ sugar.