This yummy cake is made with a packaged mix and instant pudding and yet, it tastes like its made from scratch. It’s baked in a 10 inch tube pan or a Bundt cake pan. When its cooled, you can just dust it with powdered sugar, or make a simple chocolate glaze to drizzle over the top!

Chocolate Pistachio Cake

Recipe by Diane BeckerCourse: Cakes

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Ingredients

1 package yellow cake mix
1 small package instant pistachio pudding
½ cup orange juice
½ cup water
4 eggs
½ cup oil
3/4 cup chocolate syrup

Directions

Preheat oven to 350 degrees
Grease and flour a 10 inch tube pan or a bundt cake pan
In a large bowl, whisk together the cake mix and instant pudding.
Add the orange juice, water, eggs and oil and beat for 3 minutes at medium speed.
Pour 3/4 of the batter into the prepared tube pan.
Add the chocolate syrup to the remaining batter and mix well.
Pour the remaining batter into the cake pan and with a knife, gently swirl it into the plain batter, creating “ribbons” of chocolate.
Bake for 60 minutes
Remove from oven and let cool for 10 minutes in the pan.
10. Remove cake from the pan onto a cooling rack, to finishing cooling.
11. Sprinkle with powdered sugar or drizzle with a nice chocolate glaze.