Pistachio Chocolate Marble Cake Recipes
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.
CHOCOLATE, PISTACHIO, ALMOND CAKE (RICH AND EASY)
Make and share this Chocolate, Pistachio, Almond Cake (Rich and Easy) recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degree.
- Grease and flour a bundt pan.
- Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
- Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
- Cool at room temperature for 15 minutes.
- Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
- Let sit for 1 hour.
- Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
- Adding more or less sugar.
- Pour on cooled cake and garnish by pressing in almond slices and serve.
Nutrition Facts : Calories 526.3, Fat 29.8, SaturatedFat 4.7, Cholesterol 74.4, Sodium 450.9, Carbohydrate 62.9, Fiber 2, Sugar 43.5, Protein 7
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