Chocolate & Orange Pistachio Cake
Yield
6 servingsPrep
25 minCook
60 minReady
95 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
orange juice
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | small |
pudding, pistachio
instant |
* |
| ½ | cup |
chocolate syrup
|
|
| Chocolate glaze | |||
| ¾ | cup |
powdered sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 ½ | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
orange juice
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | small |
pudding, pistachio
instant |
* |
| 118 | ml |
chocolate syrup
|
|
| Chocolate glaze | |||
| 177 | ml |
powdered sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 23 | ml |
milk
|
|
Directions
In a large bowl, combine cake mix, eggs, orange juice, oil and pudding; blend at low speed for 1 minute, then beat at high speed for 3 minutes.
Pour ⅔ of the batter into a greased and floured 12 inch bundt pan.
Add chocolate syrup to remaining ⅓ of the batter and mix at medium speed til well blended.
Pour over top of batter and marbleize by cutting through batter with a knife.
Bake at 350℉ (180℃) F for about 1 hour or til cake tests done.
Cool in pan 10 to 15 minutes; turn out on a wire rack or serving plate to complete cooling.
Top with chocolate glaze.
Glaze: Combine all ingredients til well blended.
Spoon over top of cake, allowing some to run down sides of cake.
