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.
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!
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
- 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.
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.