PISTACHIO CAKE IV
This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect.
Provided by COCO LOCO
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- 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.
- Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
- 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.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 45.7 g, Cholesterol 53.9 mg, Fat 17.8 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 372.1 mg, Sugar 29 g
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
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.
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 CAKE
Make and share this Chocolate Pistachio Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Blend first 6 ingredients; then beat 2 minutes.
- Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
- Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
- Mix well. Set aside.
- Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
- Bake at 350 degrees for 60-65 minutes.
- Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
- You can use butterscotch instant pudding for a chocolate butterscotch cake.
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
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 CAKE
The flavors of pistachio and chocolate come together in this unique cake that's easy to make and is topped with a quick chocolate drizzle.
Provided by Brandon
Categories Dessert
Time 1h15m
Yield 12 Servings
Number Of Ingredients 11
Steps:
- Spray a bundt pan with cooking spray for baking or butter the pan and dust with a light layer of flour.
- In a large mixing bowl, add the yellow cake mix and the pistachio pudding mix. Whisk together to combine and evenly distribute.
- In a separate small bowl, add all four (room temperature) eggs. Gently beat them and then add them to the big mixing bowl.
- To the large mixing bowl add the Orange Juice, Vegetable Oil and Water.
- Whisk all ingredients together until just combined and there are no lumps. Do this by hand to keep the cake from getting tough or dry.
- Pour about half of the cake batter into the prepped bundt pan and flatten the top.
- To the half of the batter that remains in the mixing bowl, add the cocoa powder and mix (again by hand) until it is all one uniform color and smooth. Add the remaining chocolate batter to the bundt pan on top of the first layer and smooth the top.
- Bake the cake in the preheated oven for 50 - 60 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool the cake on a wire rack in the bundt pan for a minimum of 10 minutes. Gently run a wooden skewer or butter knife around the interior and exterior edges of the cake. Place the serving tray on top of the bundt pan and flip the cake over to unmold. Allow to continue to cool for at least an hour before frosting.
- Once the cake is completely cooled, make the frosting by placing the powdered sugar in a large (4 cup or so) measuring cup with a spout. Add 1 ounce of chocolate, chopped to the powdered sugar. Next add 3 Tablespoons of boiling water and whisk until smooth. Add additional boiling water by the Tablespoon (up to 6 total) until the mixture is the desired consistency. You want it so when you drop a bit on your finger it pools and doesn't run.
- Drizzle the chocolate mixture over the cake so that it covers the top and runs down the sides. If you'd like to add chopped pistachios, be sure to do that quickly before the chocolate drizzle sets.
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 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. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
PISTACHIO BUNDT CAKE
Make and share this Pistachio Bundt Cake recipe from Food.com.
Provided by William Hakala
Categories Dessert
Time 1h15m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except chocolate syrup, blend at low speed for 1 minute, then beat on high for 3 minutes.
- Pour 2/3 of batter into a greased and floured 12 cup Bundt pan.
- Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed until well blended.
- Pour over top of batter in pan and cut through batter with a knife to marbleize batter.
- Bake at 350 degrees for 1 hour, or until cake tests done.
- Cool in pan 10-15 minutes, turn out on serving plate until completely cooled.
- Top with remaining chocolate syrup if desired.
Nutrition Facts : Calories 305.4, Fat 13.6, SaturatedFat 2.4, Cholesterol 71.5, Sodium 339.6, Carbohydrate 41.7, Fiber 0.8, Sugar 23.6, Protein 4.5
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