Ingredients for Chocolate Pistachio Bundt Cake
- Vegetable Oil
- Flour
- 1/2 cup shelled pistachios
- Semi Sweet Chocolate Chips
- White Cake Mix
- Instant Pistachio Pudding Mix
- 1/2 cup granulated sugar
- 1/2 cup water
- 3 large eggs
- Chocolate Syrup
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How to Make Chocolate Pistachio Bundt Cake
- Preheat oven to 350°F (175°C). Place rack in the center.
- Generously grease and flour a 12-cup bundt pan. Tap out any excess flour.
- Evenly sprinkle 1/2 cup shelled pistachios in the bottom of the pan.
- Set the prepared pan aside.
- In a large bowl, combine: 1 box (15.25 oz) white cake mix, 1 (3.4 oz) package instant vanilla pudding mix, 1/2 cup granulated sugar, 1/2 cup water, 1/3 cup vegetable oil, and 3 large eggs.
- Mix on low speed for 1 minute, then scrape down the sides of the bowl.
- Increase speed to medium and beat for 2 minutes, until the batter is thick and smooth.
- Remove 1 cup of batter to a separate bowl.
- Add 1/4 cup chocolate syrup (or melted chocolate) to the smaller bowl and stir until well combined.
- Pour the remaining (white) batter into the prepared bundt pan.
- Carefully pour the chocolate batter over the top, avoiding the edges of the pan.
- Swirl the chocolate batter into the white batter using a dinner knife or toothpick for a marble effect.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
- Let the cake cool in the pan for 20 minutes.
- Run a long, sharp knife around the edges of the cake and invert it onto a wire rack to cool completely (about 20 more minutes).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
121g
Fat
16g
Carbs
13g
