The Tomato Ladies | Chocolate Pistachio Bundt Cake
17560
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Chocolate Pistachio Bundt Cake

Category
Desserts
About This Project

 

Ingredients:

 

  • 1 18 oz. Box yellow cake mix
  • 1 3 oz. box pistachio instant pudding mix
  • 4 eggs
  • 1 cup water
  • ½ cup vegetable oil
  • ½ cup chocolate syrup (dark)

 

Method:

  1. Heat oven to 350 degrees F. Spray a bundt pan with non stick cooking spray.
  2. Combine cake mix, instant pudding mix, eggs, water and vegetable oil in a large bowl. Mix with a hand mixer until smooth, approximately 2 minutes, scraping the batter down to ensure everything gets well blended.
  3. Take out 1 cup of the batter and place in a small bowl. Add ½ cup chocolate syrup to the bowl and mix together.
  4. Pour the cake mix batter into the bundt pan and then pour the chocolate syrup mixture on top. Use a knife to swirl the two colours of batter together.   Don’t mix too much as you want to be able to see the swirls.
  5. Bake for approximately 55 minutes until a toothpick inserted into the batter comes out clean.

 

Serves: 12