Chocolate Pistachio Cake
This easy cake recipe was handed down from my grandma and is an all-time family favorite.
Servings: 12
Calories: 317kcal
Ingredients
- 1 box Yellow or White Cake Mix
- 1 3.4 ounce box Pistachio Instant Pudding
- ¾ cup Orange Juice
- ¼ cup Water
- 4 Eggs
- ½ cup Vegetable Oil
- ¾ cup Chocolate Syrup
Instructions
- In a medium sized bowl, blend to moisten by hand the cake mix, pudding, orange juice, water, eggs and oil.
- Using either a hand mixer or standing mixer, beat for 2 minutes on medium speed.
- Pour 3/4 of the batter into a well greased and floured bundt pan. (You can also use Baker's Joy)
- Mix 3/4 cup of chocolate syrup into the remaining batter and mix well.
- Pour the batter over the batter in the pan but do NOT mix! It should just sit on top of the cake and pudding mixture.
- Bake at 350 degrees for 1 hour. Let cool for 12 minutes and carefully remove from the bundt pan.
- Sprinkle with powdered sugar (optional).
Notes
Pro Tip:
To get the perfect powdered sugar dusting, use a small tea strainer. Fill it with a scoop of powdered sugar and gently shake it over the cake! It works perfectly every time!
Nutrition
Calories: 317kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 350mg | Potassium: 113mg | Fiber: 1g | Sugar: 29g | Vitamin A: 110IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 2mg