Pistachio Marble Cake

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Thursday, January 01, 2004

Categories:

Dessert

Yield:

16 servings

Ingredients:

Butter-flavored cooking spray1 tablespoon flour
1 box (18.25) super-moist white cake mix
1 package (1 ounce) sugar-free pistachio instant pudding mix
2 eggs
3 egg whites
1 cup water
1/4 cup canola oil
1 teaspoon almond extract
1/3 cup light chocolate syrup
1/2 tablespoon powdered sugar

Directions:

1. Preheat oven to 350º F. Spray a bundt pan with butter-flavored cooking spray and dust with flour. Shake off any excess flour.
2. Combine next 7 ingredients (cake mix, pudding mix, eggs, egg whites, water, oil and extract) in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Pour 1/3 of batter into a small mixing bowl and stir in the chocolate syrup.
3. Pour 1/2 the plain batter into prepared bundt pan. Spread the chocolate batter over it. Top with the remainder of original batter. Run a knife through the batter to obtain a marbled effect.
4. Bake 46-50 minutes or until a cake tester inserted in the middle comes out clean. Let cool 15 minutes before removing from pan. Dust with powdered sugar.

Nutrition Facts:

194 calories, 30g carbohydrate, 2.2g protein, 6.7g fat, 1.6g saturated fat, 27mg cholesterol, 0g dietary fiber, 329mg sodium

Source:

Adapted recipe by Barbara Doolittle, RN, BSN, CDE