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Chocolate Pistachio Cake

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Ingredients
  Bundt pound cake mix 1 Cup (16 tbs) (Pillsbury)
  Instant pistachio pudding and pie filling 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Eggs 3
  Chocolate syrup 3⁄4 Cup (12 tbs)
Directions

Preheat oven to 350 F (325 F for colored fluted tube pan).
Using solid shortening or margarine (not oil), grease 12 cup fluted tube pan (non-stick finish pan, too).
In large bowl, combine Packet 1 (base mix), Packet 2 (pound mix) and remaining ingredients except chocolate syrup; blend on low speed until moistened.
Beat 2 minutes at medium speed (portable mixer at highest speed).
Pour 4 cups of batter into prepared pan.
To remaining batter, add chocolate syrup; blend well.
Pour chocolate batter over batter in pan.
Bake 55 to 75 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 45 minutes; turn onto serving plate.
Cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3529 Calories from Fat 916

% Daily Value*

Total Fat 103 g158.8%

Saturated Fat 43.8 g218.8%

Trans Fat 0 g

Cholesterol 755.4 mg251.8%

Sodium 5060.5 mg210.9%

Total Carbohydrates 602 g200.8%

Dietary Fiber 8.8 g35.1%

Sugars 432.7 g

Protein 35 g69.8%

Vitamin A 42.7% Vitamin C 1.1%

Calcium 22.5% Iron 80.3%

*Based on a 2000 Calorie diet

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Chocolate Pistachio Cake Recipe