Chocolate Pistachiot Cake

Chocolate Pistachio Bundt Cake

1 (2 ounce) bag chopped pecans or walnuts
1 (6 ounce) bag semisweet chocolate chips
1 (18 ¼ ounce) package plain white cake mix
1 (3.4 ounce) package pistachio instant pudding mix
½ cup sugar
½ cup water
½ cup orange juice
½ cup oil
4 eggs
½ cup chocolate syrup

Preheat oven to 350 degrees. Oil and flour a 12-cup Bundt pan. Sprinkle the pecans and chocolate chips evenly around the bottom of the pan, set aside.

In a large bowl, use mixer to combine the cake mix, pudding mix, sugar, water, orange juice, oil and eggs. Blend 1 minute at low speed, scraping the bowl occasionally. Beat 2 minutes or more at medium speed, until the mixture the smooth.

Remove 1 cup of batter to a small bowl and add the chocolate syrup to it, stirring until the mixture is uniform; set aside.

Pour the remaining batter into the prepared pan, then pour the chocolate batter over it in a ring around the pan, avoiding the edges of the pan. Swirl the chocolate batter into the white batter with a dinner knife.

Bake 55 to 60 minutes, until the cake springs back when touched lightly with a finger and toothpick inserted in the center comes out clean. Set on a wire rack to cool about 20 minutes. If the cake has not shrunk slightly from the side of the pan, loosen it lightly with a knife. Cover with a serving plate, invert, shake and remove from pan. Cool completely before serving.


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