Tuesday, January 18, 2011

Pistachio Cake

I am not exaggerating when I tell you this was our favorite cake ever at this house. Not only did it disappear in about two days, it was being fought over, hovered around, even at breakfast. I can't really say what makes it so good, especially when its so darn simple and uses mixes but hey, if it works it works. This is a super moist, melt in your mouth cake. The pistachio pudding mix had a little crunch from small pieces of pistachio, but I would even dare add a little extra chopped pistachios when making it again. Thank you, Pioneer Woman, for this easy and delicious recipe!

*Printable Version*

What You Need:
1 box White Cake Mix
1 package (4 Ounce) Pistachio Instant Pudding Mix
½ cups Orange Juice
½ cups Water
½ cups Vegetable Oil
4 whole Eggs
¾ cups Chocolate Syrup {I used Hershey's Special Dark}

Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients except the chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan. Add chocolate syrup to the remaining batter and mix well. Pour chocolate batter on top of the pistachio batter. The original recipe says bake for 1 hour at 350 degrees. Mine was done at 43 minutes and I'm sure this has to do with altitude so check at 40 minutes and go from there! Enjoy!

No comments:

Post a Comment