The Cookbook


Monday, August 23, 2010


Pistachio Bundt Cake

1 box white or yellow cake mix
1 box pistachio instant pudding mix
½ C. orange juice
½ C. water
4 large eggs
½ C. vegetable oil
1 tsp. almond extract
¾ C. chocolate syrup
Confectioners’ sugar (optional)

  • Preheat oven to 350
    . Grease and flour a 12-cup Bundt pan (or a 10-inch tube pan).
  • In a mixing bowl, combine the cake mix, pudding mix, orange juice, water, eggs, oil and almond extract. With an electric mixer, blend at low speed until moist. Beat for an additional 3 minutes at medium speed, scraping the bowl occasionally, until well blended.
  • Pour about two-thirds of the batter into the pan. Add the chocolate syrup to the remaining one-third of the batter. Mix well. Pour over the batter in the pan. Run a knife through the batter to marble it.
  • Bake for 1 hour. Allow the cake to cool in the pan for 15 minutes. Loosen cake with a blunt knife and turn onto a cake plate. Sprinkle with confectioners’ sugar, if desired.
Recipe by Bonny Wolf from Talking With My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories (St. Martin’s, 2006)

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