Orange Pistachio Cake
Yield
1 CakePrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 18 ½ | each |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
orange juice
|
|
| ½ | cup |
vegetable oil
|
|
| 3.1/2-oz. | instant |
instant pudding mix
pistachio |
*
|
| ¾ | cup |
chocolate syrup
|
|
| Chocolate glaze | |||
| 2 | cups |
powdered sugar
sifted |
|
| 2 | tablespoons |
cocoa powder
|
|
| 1 | tablespoon |
butter
soft |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2-4 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 18.5 | each |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
orange juice
|
|
| 118 | ml |
vegetable oil
|
|
|
instant pudding mix
pistachio |
*
|
||
| 177 | ml |
chocolate syrup
|
|
| Chocolate glaze | |||
| 473 | ml |
powdered sugar
sifted |
|
| 3E+1 | ml |
cocoa powder
|
|
| 15 | ml |
butter
soft |
|
| 2.5 | ml |
vanilla extract
|
|
|
milk
|
|
||
Directions
In large bowl, combine cake mix, eggs, orange juice, oil and pudding.
Blend at low speed 1 minute, then on high speed 3 minutes.
Pour ⅔ of batter into greased and floured 12-cup Bundt pan.
Add chocolate syrup to remaining ⅓ of batter and mix at medium speed until blended.
Pour over top of batter in pan.
Marbleize by cutting through batter with knife.
Bake at 350℉ (180℃) for 1 hour or until cake tests done.
Cool in pan 10 to 15 minutes.
Turn out onto wire rack.
Top with chocolate glaze when cool.
Chocolate Glaze - in small bowl, combine sugar, cocoa and butter.
Add vanilla and milk gradually to achieve desired thickness and stir until smooth.
