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