Pistachio Chocolate Cake
Ingredients:
1 yellow cake mix, butter recipe
1 package pistachio instant pudding
1 cup sour cream
½ cup salad oil
1 7-oz Hersey's chocolate bar
confectioner’s sugar
Instructions:
Origin of recipe: Rosemary Amoroso—a delicious find! Our family has been making this recipe since the early 70’s. This one was always a hit at the lobster bakes at the beach house. Give this one a try; you won’t be disappointed!
1 yellow cake mix, butter recipe
1 package pistachio instant pudding
1 cup sour cream
½ cup salad oil
1 7-oz Hersey's chocolate bar
confectioner’s sugar
Instructions:
- Mix all ingredients together with the exception of the chocolate.
- Cut up 1 (7-ounce) Hersey’s chocolate bar. Fold into batter.
- Bake in bundt pan that has been coated with Crisco shortening and sprinkled with flour. Be sure to tap out the excess flour.
- Bake at 350 degrees for one hour, test center with toothpick for done-ness.
- Cool for 10 minutes, remove from pan and sprinkle with confectioner’s sugar.
Origin of recipe: Rosemary Amoroso—a delicious find! Our family has been making this recipe since the early 70’s. This one was always a hit at the lobster bakes at the beach house. Give this one a try; you won’t be disappointed!