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Chocolate & Orange Pistachio Cake

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

60 min

Ready

95 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 package cake mix, yellow
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4 large eggs
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1 cup orange juice
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cup vegetable oil
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1 small pudding, pistachio
instant
*
½ cup chocolate syrup
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Chocolate glaze
¾ cup powdered sugar
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¼ cup cocoa powder
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1 ½ tablespoons milk
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Ingredients

Amount Measure Ingredient Features
1 package cake mix, yellow
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4 large eggs
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237 ml orange juice
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79 ml vegetable oil
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1 small pudding, pistachio
instant
*
118 ml chocolate syrup
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Chocolate glaze
177 ml powdered sugar
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59 ml cocoa powder
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23 ml milk
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 106036% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 215mg 72%
Sodium 1066mg 44%
Total Carbohydrate 53g 53%
Dietary Fiber 4g 18%
Sugars g
Protein 31g
Vitamin A 6% Vitamin C 35%
Calcium 26% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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