Ingredients for Pistachio Mint Chocolate Chip Cake
- Yellow Cake Mix
- Instant Pistachio Pudding Mix
- 1 teaspoon mint extract
- Oil
- 2 large eggs
- Water
- 1 cup semi-sweet chocolate chips
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How to Make Pistachio Mint Chocolate Chip Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, oil, vanilla extract, and mint extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Add eggs one at a time, beating well after each addition.
- Gradually pour in the boiling water while mixing on low speed. The batter will be thin.
- Stir in the chopped pistachios and chocolate chips.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Frost and decorate as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
160g
Fat
44g
Carbs
20g
