CHOCOLATE PISTACHIO BUNDT CAKE
This cake is pretty on the inside with the way the chocolate swirls around in the pistachio layer.
Provided by Stephanie Manley
Categories Dessert
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spray a bundt pan liberally with non-stick cooking spray. In a large bowl combine cake mix, pistachio instant pudding mix, eggs, water, and vegetable oil.
- Mix with a hand mixer for approximately 2 minutes, blend until smooth, scrape the bowl down occasionally while mixing the cake. Remove 1 cup of cake batter and place in a small bowl, add 1/2 cup chocolate syrup to the 1 cup of cake mix.
- Stir the chocolate syrup mixture until the color is uniform. Place yellow cake mix batter into a bundt cake pan, and then pour the chocolate syrup mixture on top of the yellow cake mix in the bundt cake pan.
- Using a knife, gently swirl the chocolate and yellow cake mix batters together, do not over stir, you want to have definite marbling. Bake cake in the oven for approximately 55 minutes, you will know the cake is done when a toothpick is inserted it will come out clean.
Nutrition Facts : Calories 352 kcal, Carbohydrate 53 g, Protein 4 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 65 mg, Sodium 474 mg, Sugar 34 g, ServingSize 1 serving
CHOCOLATE PISTACHIO BUNDT CAKE
This recipe is from the book, "Cake Mix Doctor" - and it's wonderful!! This has a white cake base and is light, airy and moist. I make it often :) There are similar recipes on this site. I am posting for safe keeping :)
Provided by Chez Michelle
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Place rack in the center of the oven and preheat oven to 350 degreesF.
- Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans and choc chips evenly in the bottom of the pan. Set the pan aside.
- Place the cake mix, pudding mix, sugar, water, oil and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min more (I set timer). The batter should look thick and smooth.
- Remove 1 cup of the batter to a small bowl. Pour the choc syrup into the small bowl and stir until the mixture is well combined. Set aside. Pour the remaining batter into the prepared pan. Pour the choc batter over the top, trying to keep the choc batter away from the edges of the pan.
- Swirl the choc batter into the white batter using a dinner knife. Place the pan in the oven.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minute Remove the pan from the oven and place it on a wire rack to cool for 20 minute
- Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 min more.
PISTACHIO BUNDT CAKE
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Nutrition Facts : Calories 406 calories, Fat 20g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
PISTACHIO CHOCOLATE CHIP CAKE
Make and share this Pistachio Chocolate Chip Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 1h10m
Yield 1 ten inch tube cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch tube pan.
- Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Toss chocolate chips with a little bit of flour (to help suspend them in the batter).
- Fold chocolate chips into batter.
- Sprinkle top of batter with chocolate jimmies.
- Pour batter into prepared pan.
- Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
- Cool 15 minutes; inverted on wire rack.
- Remove pan; cool completely.
Nutrition Facts : Calories 4848.3, Fat 289.8, SaturatedFat 90.1, Cholesterol 957.7, Sodium 3863.8, Carbohydrate 530.1, Fiber 16, Sugar 323.5, Protein 62.8
PISTACHIO NUT BUNDT CAKE
A green Bundt cake. This is perfect for Christmas or St. Patrick's day.
Provided by Marlene Edwards
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
- Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 23.3 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 5.3 g, Sodium 547.7 mg, Sugar 41.8 g
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