Chocolate & Orange Pistachio Cake
Submitted by janbgobh
A marbled bundt cake made with yellow cake mix, pistachio pudding, orange juice, and chocolate syrup, topped with a cocoa glaze. Semi-homemade and gorgeous with minimal effort.
YIELD
6 servingsPREP
25 minCOOK
60 minREADY
95 minThis is the semi-homemade cake that fools everyone into thinking you spent hours in the kitchen. A yellow cake mix gets supercharged with pistachio pudding mix and fresh orange juice, creating a moist, fragrant batter with a subtle green tint.
Then the magic: a third of the batter gets swirled with chocolate syrup and marbled through the rest. One bundt pan, one gorgeous swirl pattern, zero stress.
A quick cocoa-powdered sugar glaze drizzled over the top seals the deal. Slice it open and those chocolate-pistachio-orange marbled layers look like edible art.
Kitchen Tips
- Use a knife to cut through the batter in a zigzag pattern for dramatic marbling; don’t overswirl or you’ll lose the contrast
- Beat the batter at high speed for the full 3 minutes so the pudding mix dissolves completely and the cake rises properly
- Cool in the pan for 10-15 minutes before turning out; too soon and it sticks, too long and it steams itself soggy
Ingredients
Directions
In a large bowl, combine cake mix, eggs, orange juice, oil and pudding; blend at low speed for 1 minute, then beat at high speed for 3 minutes.
Pour ⅔ of the batter into a greased and floured 12 inch bundt pan.
Add chocolate syrup to remaining ⅓ of the batter and mix at medium speed til well blended.
Pour over top of batter and marbleize by cutting through batter with a knife.
Bake at 350℉ (180℃) F for about 1 hour or til cake tests done.
Cool in pan 10 to 15 minutes; turn out on a wire rack or serving plate to complete cooling.
Top with chocolate glaze.
Glaze: Combine all ingredients til well blended.
Spoon over top of cake, allowing some to run down sides of cake.
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