Pistachio and Chocolate Cake
It’s that time of year when people become enamored of all things green. For food bloggers that means a green dessert is in order.
I hadn’t made this pistachio cake in a long while and decided that it would be just the ticket to get in a St. Patrick’s Day mood. Food purists may want to skip this one since there is a cake mix involved. As for the rest of you, if you like pistachio, almond, and chocolate flavors, stick around for a really moist and delicious cake.
It’s the rare occasion that I use a boxed cake mix, and it is primarily for recipes where you doctor up the mix. To be honest, I haven’t used a cake mix since the major players downsized the volume of their packages a couple of years ago. I’ve been afraid that all the recipes I have using doctored cake mixes wouldn’t come out the same using the smaller packages of cake mix.
I decided to give this family favorite a go using a Duncan Hines mix since its package volume is 16.5 oz. compared to 15.25 for other brands. Happily, I discovered that the cake is just as moist and delicious as I remembered with a wonderful blending of the two primary flavors.
Do yourself a f(l)avor and make this delicious cake. The leprechauns in your family will thank you.
Pistachio and Chocolate Cake
Ingredients for Cake
- 1 (16.5-ounce) package yellow cake mix (I used Duncan Hines)
- 1 (3.4-ounce) package instant pistachio pudding mix
- 1 cup water
- 3/4 cup vegetable oil
- 4 eggs
- 3/4 cup chocolate syrup (I used Hershey’s)
- 1 tsp. almond extract, optional
- 1 tbl. Hershey’s unsweetened cocoa
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Ingredients for Glaze
- 1/2 cup unsalted butter
- 10 ounces semisweet chocolate, chopped (can use chocolate chips)
Directions for Cake
Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt or angel food tube pan.
In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. Mix well. Pour half of the batter into the prepared pan.
Mix the chocolate syrup, unsweetened cocoa, and extract if using, into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir. (If you want a marbled effect, use a knife to swirl the batter.)
Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out with tender crumbs clinging. Cool for 10 minutes before removing from pan. Allow to finish cooling on cake rack before frosting/drizzling with glaze.
Directions for Glaze
Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat. Alternatively, you can microwave chocolate and butter at 50% power for a minute at a time, stirring after each minute until smooth.
Source: Adapted recipe from allrecipe.com