I have no idea where my Mom got this recipe, but it has always been one of my favorites. It is easy, super moist and most importantly, delicious. I ended up only being able to find Sugar Free-Fat Free pudding mix in the actual cake (I used the regular pudding in the frosting) and I didn't taste a difference. If you are in the mood for a moist, light cake (and who isn't?), whip this one up, I promise you won't be disappointed!
Chocolate Pistachio Cake
Makes one 10-inch bundt cake
1 box yellow cake mix
1 package instant pistachio pudding
1/2 c. orange juice
1/2 c. water
1/2 c. vegetable oil
3/4 c. chocolate flavored syrup
Combine cake mix, pistachio pudding, orange juice, water, eggs and oil in a large mixing bowl. Blend to moisten, then beat 2 minutes at medium speed with an electric mixer. Pour about 3/4 of the batter into a well greased bundt or tube pan. Add chocolate flavored syrup to remaining batter, mixing well. Pour over batter in pan.
Bake at 350 for 50 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack.
Pistachio Cake Topping
1 1/2 c. milk1 envelope Dream Whip
1 pkg. pistachio instant pudding
Whip until thick, about 5 minutes.