Pistachio Cake IV

Pistachio Cake IV

27 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
COCO LOCO
Recipe by  COCO LOCO

“This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect.”

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Ingredients

Adjust Servings

Original recipe yields 1 10 inch bundt pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
  3. Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
  4. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Reviews (27)

Rate This Recipe
danielle
30

danielle

One of my favorite cake recipes! I add 3/4 teaspoon of almond extract to cover any hint of the yellow cake mix flavor. I have made this for many people,and most comment this is the best cake they've ever had! I make a simple glaze with white sugar, warm milk, and a dash of almond extract.

IGLOOSGIRL
18

IGLOOSGIRL

This cake is so great!! and so moist!!... I made mine with a white cake mix, didnt have yellow.. I also only used 3/4 cup water..I mixed in macadamia nut pieces..I did not use the chocolate syrup at all, instead made a chocolate icing and drizzled it over the cake when it was still warm.. MMmmm!! Cant wait to make it again for St Patricks Day dinner for dessert! Kiki (Brampton,ON Canada)

SLYFOXX37
17

SLYFOXX37

I improved the chocolate flavor by adding 1 tablespoon of cocoa powder and 1 teaspoon of instant coffee to the chocolate half. It did a better job of bringing out the chocolate and hiding the yellow-cake flavor. Overall, this makes an excellent and impressive cake!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 45.7 g
  • 15%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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