Background:
Pistachio Nuts are one of those nuts that in the past I haven't thought much about. I have given them a second glace at the store, I love the color of Pistachio Pudding and I think it's fun that they come in different colors; red, green and natural. But, to be honest, they aren't my nut of choice. A few years ago my parents went to dinner at my Aunt and Uncle's house and came home with about 1/4 of a bundt cake. When my Mom said "Pistachio cake", my 3 kids said "no thanks", my husband was at work, so I said, "I'll try it". Why not ... I love cake, I love that Pistachio Pudding color and it's it's hard to turn down free cake. I instantly decided that I loved this little old bundt cake! Here's week number 1's cake: Pistachio / Chocolate Marble Cake; may you make it, may you love it and may you find job in Pistachios!
Kitchen Tools:
12 cup bundt pan
hand mixer
measuring cup
Pistachio / Chocolate Marble Cake
1 boxed marble cake mix (I prefer Duncan Hines)
1 package (3.4 oz.) Pistachio Pudding mix (instant)
1 can of fudge frosting (I prefer to use Pillsbury, they have a dark chocolate fudge)
1/2 c. mini chocolate chips
1/2 c. chopped pistachios (optional, I don't use this, but you could)
1 c. water
1/2 c. canola or vegetable oil
4 large eggs
1. Preheat oven to 350 degrees. Prepare bundt cake pan for baking (if you like just spraying with cooking spray, that's fine, if you like the shortening and flour routine, that's good too).
2. Toss mini chocolate chips into the bottom of the bundt pan.
3. In a mixing bowl; combine the yellow cake mix (from the marble cake box), pistachio pudding, water, oil and eggs with an electric hand mixer. Mix as directed on box (about 2 minutes on medium). Scrape down the sides of bowl; reserve 1 cup of the pistachio batter. Place the rest of the batter into the bundt pan.
4. Add the little pouch of chocolate powder to the 1 cup of yellow batter, mix for about 30 seconds. Drop by spoonfuls onto the pistachio batter in the bundt pan. Using a knife, swirl the chocolate through the pistachio batter. Be sure to lift some of the pistachio batter up onto the chocolate batter, this creates a nice swirl effect when you cut into the cake.
5. Place bundt pan into oven and bake for 55 minutes (at 50 minutes test with cake tester). Remove cake when baked to a wire rack to cool. Cool about 20 - 30 minutes. Invert a serving plate onto the bundt pan; flip the plate and pan, remove the cake pan.
6. Open the frosting can, remove the aluminum foil liner, microwave for 30 seconds or until the frosting is nice and melted. Pour over the entire bundt cake, making sure that the icing drips down the sides of the cake.
7. If you like, toss crushed pistachios on top of cake for garnish.
8. Enjoy ...
*** Note: I have been told that if you use a white cake mix for this recipe, the pistachio pudding green is more vivid. However, if you do that, you have to flavor the white cake mix (the 1 cup put to the side) with about 1/2 c. of chocolate syrup. I find it's just as easy to use a marble mix. ***
