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Chocolate Pistachio Cake Recipe
|Pound cake mix||1 (1 Package Bundt Brand, Supreme Ring Variety)|
|Instant pistachio pudding mix||3 3⁄4 Ounce (1 Package)|
|Water||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
|Green food coloring||2 Drop|
|Chocolate syrup||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 3715 Calories from Fat 1105
% Daily Value*
Total Fat 125 g192.1%
Saturated Fat 30.2 g151.2%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 3601.2 mg150.1%
Total Carbohydrates 595 g198.4%
Dietary Fiber 18.8 g75%
Sugars 347.8 g
Protein 68 g136.5%
Vitamin A 65.2% Vitamin C 10%
Calcium 65.8% Iron 74.9%
*Based on a 2000 Calorie diet
Grease 12-cup fluted tube pan.
In large bowl, combine two clear cake mix packets, and remaining ingredients except chocolate syrup; blend at low speed until moistened.
Beat 2 minutes at medium speed.
Pour 4 1/2 cups batter into prepared pan.
To remaining batter, add chocolate syrup; blend well.
Pour chocolate mixture over batter in pan.
Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean.
Cool cake upright in pan 25 minutes; invert onto serving plate to cool completely.
Sprinkle topping packet over cooled cake.