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“This came from the Yesterday, Today and Tomorrow recipe cookbook.”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 10 14 ounces Duncan Hines yellow cake mix
  • 3 12 ounces instant pistachio pudding mix
  • 12 cup oil
  • 12 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla
  • 5 eggs
  • 5 12 ounces Hershey's syrup
  • 12 cup nuts, chopped
  • 12 cup semi-sweet chocolate chips

Directions

  1. Combine cake mix, pudding mix, oil, sugar, water, vanilla and eggs, and beat well for 2 minutes.
  2. Take out 1 cup batter and mix with Hershey syrup.
  3. Grease and flour bundt pan.
  4. Sprinkle nuts and chocolate chips on bottom of pan.
  5. Pour batter on top of nuts and chips. Swirl batter with syrup on top.
  6. Bake 1 hour at 350 degrees.
  7. Cool 10 minutes, then remove from pan.

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