Saturday, January 21, 2006

Chocolate Pistachio Bundt Cake

This recipe is copied from the book, "Cake Mix Doctor" - and it's totally delicious! A lot of you have already sampled this cake and have specifically requested the recipe. Well, here it is! Enjoy!

Chocolate Pistachio Cake

vegetable oil spray for misting the pan
flour for dusting the pan
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1 pkg plain white cake mix
1 pkg pistachio instant pudding mix
1/2 c sugar
1 c water
1/2 c vegetable oil
4 lg eggs
1/2 c choc syrup

Place rack in the center of the oven and preheat oven to 350 degreesF.

Lightly mist a 12-cup Bundt pan with vege 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. 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 min. Remove the pan from the oven and place it on a wire rack to cool for 20 min.

Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 min more.

1 Comments:

Blogger yellowinter said...

wow, these pictures are great!

9:22 AM  

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