Sunday, January 26, 2014
Chocolate Pistachio Bundt Cake: National Pistachio Day
CHOCOLATE PISTACHIO BUNDT CAKE
Vegetable oil, spray for misting pan
Flour, for dusting the pan
1/2 cup roughly chopped pistachios
1/2 cup dark chocolate, chopped into chip size (or use dark chocolate chips)
1 package yellow or white cake mix (Duncan Hines)
2 packages pistachio pudding mix (don't prepare it)
1/2 cup vegetable oil
1/2 cup water
1/2 cup milk
5 large eggs
1/3 cup chocolate syrup
1/3 cup cocoa powder
Preheat oven to 350 degrees.
Lightly mist 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour.
Sprinkle chopped pistachios and chocolate chunks evenly in bottom of pan. Set pan aside.
In large bowl, blend together cake mix, pudding mixes, milk, water, oil and eggs in large mixing bowl. Mix with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 more minutes. Batter should look thick and smooth.
Divide batter evenly into two bowls. To one of bowls, add chocolate syrup and cocoa and mix well.
Pour "white" batter into prepared pan. Pour chocolate batter on top.
Swirl chocolate batter into 'white' batter using dinner knife.
Place pan in oven.
Bake cake until golden brown -- 50-55 minutes (finger or toothpick test)
Remove pan from oven and place on wire rack to cool for 20 minute.
Run long, sharp knife around edge of the cake and invert onto rack to cool completely.