Chocolate and Pistachio Swirl Cake

How the chocolate layer goes from the top to the bottom is a mystery to me!!

A dear friend of mine shared this recipe with me back in the 80s, when bundt cakes were the ‘in thing’.  Chocolate and Pistachio Swirl Cake  baked in a bundt pan does make a beautiful presentation, but I wanted something to bring to a Fourth of July picnic that could be eaten ‘out of hand’, so I went for the good old 13′ x 9′ pan and cut the cake into squares.

Because Chocolate and Pistachio Swirl Cake is prepared with a boxed cake mix, it’s really quick to put together. Once the cake was cooled and cut into squares, a little dusting of confectionery (icing) sugar was all that was needed and off I went to the barbecue.

3 - Chocolate and - Pistachio and  Swirl Cake - myfarmhouse.com

new type bundt cake pan

In case you’ve never heard of a bundt pan – here’s an example.

We had a wonderful time the Fourth of July at my cousin’s home on Lake George (Massachusetts), which a small lake and not the big, big Lake George in New York State.  And everyone very much liked what I brought for dessert!

Fourth of July - David's - 2016

Lake George, Massachusetts (USA)  Don’t you just LOVE having friends/family who live on the water AND who own a boat??!!

small red heart

Oven at 350F      

++  13″ x 9″ pan  (buttered & floured) – bake for 35 – 40 mins. 

++ bundt pan (buttered & floured) – bake for 55 – 60 mins.

++  Cake is cooked when it pulls away from the sides of the pan – and when a sharp knife (or toothpick) inserted in the middle comes out clean

INGREDIENTS

  • 1 yellow cake mix
  • 1 package instant pistachio pudding
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 cup oil
  • 4 eggs
  • 3/4 cup chocolate syrup  ++  I use Hershey’s.  Be sure not to buy thick fudge topping.  You want the chocolate syrup used to make chocolate milk.

METHOD

In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup water, 1/3 cup oil and 4 eggs for two minutes on medium speed.  Pour half the batter into buttered and floured pan.

++  To ‘flour a pan’, put some flour into the buttered pan.  Shake the pan around so that the butter is totally covered with a light coating of flour.  Turn the pan upside and hit the bottom of the pan so the extra flour falls out. 

Mix remaining batter with 3/4 cup chocolate syrup.  Pour batter on top of the pistachio layer.

Bake for 37 – 40 minutes (or so) if using a 13″ x 9″ pan.  (Oven temperatures vary.)

Bake 55 – 60 minutes (or so) if using a bundt pan.  (Oven temperatures vary.)

Allow cake to cool – in the pan – on a cake rack for 20 – 30 minutes.  ++  Allowing  the cake to cool thoroughly makes it easier to cut because this cake is very moist.

++  Here’s a trick to get that ‘dusting’ of confectionery sugar (icing) sugar on prettily – use a small strainer.  

small strainer

Photo courtesy of WebstaurantStore

3 - Chocolate and - Pistachio and  Swirl Cake - myfarmhouse.com

14 thoughts on “Chocolate and Pistachio Swirl Cake

    • Thanks Karen! I was just skimming through my neglected emails and it looks like you’ve posted something about what to eat in Germany. I’ve gotta check that out!!

        • Aren’t you just the sweetest person EVER!! I’ve been offline for, pretty much, the whole summer… I’m planning to put my beloved yellow farmhouse on the market this coming February and have been on a mission working on getting rid of ‘stuff’. You know how that goes!!! My friends can’t believe I’m actually gonna this my lovely home… after all the work I’ve done both inside and out… but it’s time for a new adventure. And you know how that is as well!! How are things in Vero Beach? ; o )

          • I do indeed know how it is and how much work is entailed. All is very well here in Florida. I have to say that our decision to move into a downsized home here has certainly made life easier. Once you’ve made the move, I think you will agree.

            • I was just thinking the same thing last night – how wonderful it’s gonna be not to have a huge house and good-sized yard yard etc. to have to take care of. And I’m really impressed with myself with how I’m getting rid of things!! There’s a time for everything and now it’s time to move on. And I know that’s how you and your husband felt. I’m sure lots of people couldn’t believe your were selling your gorgeous place. Many of my friends are surprised – but many of them have lived in the same town all their lives… ; o )

  1. How nice of you to bring something — especially this cake — to your cousin’s for the 4th. Bringing something for the host seems like a lost art these days. Then again, knowing how some of my friends cook, best they come empty-handed. 🙂
    I do like this cake, Cecile, especially how easy it is to prepare. I’ve even got an as yet unused bundt pan just waiting to be christened. (It’s predecessor ended up in the bin after it failed to release a cake for the very last time.) Like too, that only a bit of icing sugar was used to top it off. I do love frosting but, sometimes, less is more.

    • I so love the way you write. It’s always like having a lovely chat with you. I could just imagine your frustration after that last cake failed to release from the bundt pan. Did you kick the pan into the trash bin??!!
      You know, this recipe is from about 20 years ago… when people began putting pudding in their cake mixes. Then the boxes started reading ‘pudding in the mix’ (that was a while ago as well…), so I think this cake came out moister – in a ‘maybe it won’t release as easily from the bundt pan’ way…. because the mixes have changed a bit.
      Be sure to grease and flour your pan. (Sorry if you already do that!!) ; o )

      • Oh, I’ve buttered ’em and floured ’em, too. I can laugh about it now but that was the 2nd bundt pan to find itself in my trash bin. It doesn’t know it yet but this new pan, my 3rd, is my last pan. If it wakes up in the trash bin, at least it will know that there won’t be any others to suffer that fate. 🙂

    • Hi Marisa – thanks for taking the time to comment. Once again, I’m behind in keeping up with ‘Bloggers I Love’ – like you!!! ; o )

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s