Pistachio Chocolate Cake Recipe

Name: Pistachio Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. chocolate chips; 1/4 c. finely chopped pecans; 1 box white cake mix; 1/2 c. sugar; 1/2 c. oil; 1 pkg. pistachio instant pudding mix; 1 c. water; 5 eggs; 5 1/2 oz. chocolate syrup; confectioners sugar

Servings: persons

1
Grease and flour tube pan.
2
Sprinkle chips and pecans over bottom of pan.
3
Mix cake ingredients except chocolate syrup and confectioners sugar in usual manner in order given.
4
Reserve 1 cup batter.
5
Pour remaining batter into pan.
6
Add chocolate syrup to reserved cup of batter and pour over top of white batter.
7
Bake 1 hour at 350u00b0.
8
Cool in pan 30 minutes.
9
Turn out and sprinkle with powdered sugar.

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. chocolate chips, 1/4 c. finely chopped pecans, 1 box white cake mix, 1/2 c. sugar, and more.

Yes, Pistachio Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Chocolate Cake

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