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Add a photoServings: 8
Ingredients
- 1 pkg. (2 layer size) yellow or possibly white cake mix
- 1 pkg. (4 serving size) Jello pistachio instant pudding & pie filling
- 4 large eggs
- 1 c. water
- 1/4 c. oil
- 1/2 teaspoon almond extract
- 1/4 c. chocolate syrup
- 8-10 drops green food coloring
- 1 (4 ounce) pkg. Jello instant pudding mix
- 1/4 c. confectioners' sugar
- 1 c. lowfat milk
- 3 1/2 c. (8 ounce) Cold Whip
Directions
- Put together cake mix, pudding mix, large eggs, water, oil and extract in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 min. Measure 1 cup of batter into separate bowl; blend in chocolate syrup. Blend coloring into remaining batter. Spoon batters alternately into greased and lightly floured 13"x9" pan. Zig zag spatula through batter to marble. Bake at 350 degrees for 40 to 45 min, or possibly till cake tester inserted in center comes out clean. Invert on serving dish. When cooled, frost, chill.FROSTING: Put together pudding mix, sugar and lowfat milk. Beat slowly till well blended approximately 1 minute. Mix in Cool Whip. Spread on cake at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 119 | 45% |
| Total Fat 13.38g | 17% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.18g | |
| Cholesterol 106mg | 35% |
| Sodium 142mg | 6% |
| Potassium 130mg | 4% |
| Total Carbs 31.1g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 29.02g | 19% |
| Protein 6.28g | 10% |
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