Every family get together as a kid, my Grandma made a few different kinds of sweets. There was the ever so lovely poppy seed cake, the interesting Mogen David jello mold, and my all-time favorite pistachio cake. Over the years, I've been on the hunt for the recipe. Finally, last Christmas my aunt made me a cookbook with all of my grandma's original, hand-written recipes (sniff, sniff...I miss my Gram). There it was, the recipe for her pistachio cake!
As much as I wanted to stick to the original recipe, I decided to put my twist on it. Grandma would have approved. Here it is.
CHOCOLATE Pistachio Cake
1. There aren't even pistachios in this recipe. Instead, we use good ol' Jello Pistachio Instant Pudding. That's right. Don't judge.
2. I use a white cake mix. Are you judging yet? Don't!
Add Oil. Greener is better.
Grease and flour bundt pan (I love bundts!). Pour 3/4 batter into the pan.
Then, pour chocolate batter over the pistachio batter.
As a thank you for watching Senia and for giving me my Gram's recipe, I made this for my aunt with lots of love.
Recipe: Chocolate Pistachio Cake
- 1 box White Cake Mix
- 1 package (4 Ounce) Pistachio Instant Pudding Mix
- 1/2 cup Orange Juice
- 1/2 cup Water
- 1/2 cup Vegetable Oil
- 4 whole Eggs
- 3/4 cups Chocolate Syrup (such As Hershey's)
Preheat oven to 350 degrees. Grease and flour bundt pan.
Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan.
Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.
Bake for 1 hour at 350 degrees.
Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.
Variation: Coat cake with chocolate ganache!