Chocolate Pistachio Bundt Cake
It is absolutely delicious and it was a surprise to me when I cut it into slices the chocolate layer dripped down into the bottom layer and was just in the middle. It was so cool. I didn't know it was going to do that. It was so pretty when I cut it into slices
It is absolutely delicious and it was a surprise to me when I cut it into slices the chocolate layer dripped down into the bottom layer and was just in the middle. It was so cool. I didn't know it was going to do that. It was so pretty when I cut it into slices
- Carbohydrate 180.012500470701 g
- Cholesterol 744.48 mg
- Fat 452.637121249883 g
- Fiber 6.57999980234976 g
- Protein 28.7933200163358 g
- Saturated Fat 62.6640001643354 g
- Serving Size 1 1 Recipe (1094g)
- Sodium 417.738000487404 mg
- Sugar 173.432500668351 g
- Trans Fat 24.6147720619138 g
- Calories 4847 calories
Step-by-step
- Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes.
- Pour 2/3 into greased bundt pan.
- Add chocolate syrup to remainder; pour into pan.
- Bake 50-60 minutes at 350-degrees.
- Top with favorite glaze.
- For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract.
Swapping orange juice for plain water alters the citrus backbone of the batter, shifting the crumb profile toward a milder, neutral sweetness. Commercial boxed mixes paired with instant pudding emerged during the mid-twentieth century as food manufacturers streamlined home baking through shelf-stable additives. This specific pairing utilizes emulsifiers present in dry pudding mixes to retain moisture far longer than traditional sponge cakes achieved.
Pistachio flavoring gained widespread popularity in American baking following post-war culinary trends that embraced imported nuts and synthetic extracts. The characteristic green hue of pistachio pudding powder comes from industrial food coloring rather than high quantities of ground nuts, a standard practice in commercial dessert production since the 1950s. Almond extract reinforces the nutty aroma because real pistachio flavor compounds dissipate quickly under high heat.
Baking this cake requires a standard ten-cup fluted bundt pan to ensure proper heat distribution through the heavy batter. Thoroughly greasing every crevice prevents the dense crumb from sticking during inversion. If a traditional fluted pan is unavailable, a standard tube pan works as a functional alternative, though the distinctive decorative exterior will be lost.
Bake the batter at 350 degrees Fahrenheit for fifty to sixty minutes until a wooden skewer inserted near the center emerges clean. Allow the baked cake to cool in the pan for exactly ten minutes before attempting to invert it onto a wire rack. Stored in an airtight container at room temperature, this dessert remains stable for up to three days.
