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Tuesday, August 18, 2009

Chocolate Pistachio Cake

This cake is such a favorite standby in our household that I've never even thought to post it! But when I asked Ed a few weeks ago what he'd like me to make him for our anniversary, there was no hesitation: Chocolate Pistachio Cake!

This is one of many no-fail recipes that comes from a great little book called The Cake Mix Doctor and I give full kudos to Anne Byrn, who painstakingly put it together. Personally I think it would be hard (in a boring kind of way) to make a whole book of cakes made with mixes, but she has wonderful tips and ideas and is really creative in making the most of a mix so it ends up as something much more than just a regular cake.

This one is a great example. Ed doesn't like frosting (I know, he's crazy) so this cake is perfect for him because it doesn't have frosting, but does have a cool crunchy pecan-and-chocolate-chip topping baked in.
And besides that, it's got pistachio flavor (from pistachio pudding mix) and a chocolate swirl. Fast, easy, and perfect with ice cream.

Vegetable oil spray for misting pan, and flour for dusting
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1 pkg plain white cake mix
1 (3.4 oz) pkg pistachio instant pudding mix
1/2 cup sugar
1 cup water
1/2 cup vegetable oil
4 large eggs
1/2 cup chocolate syrup

1. Preheat oven to 350. Spray and dust with flour a 12-cup Bundt pan; shake out excess flour.
Sprinkle the pecans and chocolate chips evenly in the bottom of the pan; set aside.
2. In a large mixing bowl blend the cake mix, pudding mix, sugar, water, oil and eggs on low speed for 1 minute. Scrape down the sides and increase speed to medium; beat for 2 more minutes, until batter is smooth and thick.

3. Remove 1 cup of the batter to a small bowl. Pour the chocolate syrup into the small bowl and stir until mixture is well combined. Set aside.

4. Pour remaining batter into the prepared pan. Pour the chocolate batter over the top, trying to keep it away from the edges. Swirl the two batters.

5. Bake 50 to 60 minutes, until cake is golden brown and springs back when lightly touched. Coll in pan on wire rack 20 minutes. Run a long sharp knife around edges and invert onto rack or plate to cool completely. Serve warm or room temperature. Can be frozen, wrapped in foil, up to 6 months.


Just Katy said...

Mmmm! I'm so glad you posted this recipe. It's delicious. I can't wait to make it!

kat said...

did you see that she's got another cake mix dr. book coming out soon? because 2 weren't enough . . .

Leslie said...

oh wow..that cake has just about everything I love in it!! YUM
I can see why it is a standby in your house

Maren said...

Mmm I'll have to try that one. I love nuts and chocolate together. Did you know that the flavoring in pistachio pudding is mostly almond? Check it out here: Accidental Hedonist
She also has a recipe for pistachio pudding from scratch. Yum!

Shells said...

This one has long been a go to for us as well. Works especially well for potlucks around Christmastime.

Disco Mom said...

Maren - that must be why I like it so much!

Shells - yes, and for Christmas I add a little green food coloring to make it more festive. I guess I could add red to the chocolate batter...

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