Pistachio Cake IV recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
1 cup water
¾ cup vegetable oil
4 eggs
¾ cup chocolate syrup

Nutrition Info

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
servingSize: -
sodium: 372.1 mg
sugar: 29 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

  2. 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.

  3. Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.

  4. 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.

Recipe Yield

1 10 inch Bundt pan

Recipe Note

This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect.

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