Chocolate and Pistachio Swirl Cake

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How the chocolate layer goes from the top to the bottom is a mystery to me!!

A dear friend of mine shared this recipe with me back in the 80s, when bundt cakes were the ‘in thing’. Chocolate and Pistachio Swirl Cake baked in a bundt pan does make a beautiful presentation, but I wanted something to bring to a Fourth of July picnic that could be eaten ‘out of hand’, so I went for the good old 13′ x 9′ pan and cut the cake into squares.

Because Chocolate and Pistachio Swirl Cake is prepared with a boxed cake mix, it’s really quick to put together. Once the cake was cooled and cut into squares, a little dusting of confectionery (icing) sugar was all that was needed and off I went to the picnic.

Oven at 350F

13′ x 9′ pan (buttered & floured) – bake for 35 – 40 mins.

bundt pan (buttered & floured) – bake for 55 – 60 mins.

Cake is cooked when it pulls away from the sides of the pan – and when a sharp knife (or toothpick) inserted in the middle comes out clean.

INGREDIENTS

• 1 yellow cake mix

• 1 package instant pistachio pudding

• 1/2 cup orange juice

• 1/2 cup water

• 1/3 cup oil

• 4 eggs

• 3/4 cup chocolate syrup * I use Hershey’s. Be sure not to buy thick fudge topping. You want the chocolate syrup used to make chocolate milk.*

METHOD

In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup water, 1/3 cup oil and 4 eggs for two minutes on medium speed. Pour half the batter into buttered and floured pan.

To ‘flour a pan’, put some flour into the buttered pan. Shake the pan around so that the butter is totally covered with a light coating of flour. Turn the pan upside and hit the bottom of the pan so the extra flour falls out.

Mix remaining batter with 3/4 cup chocolate syrup. Pour batter on top of the pistachio layer.

Bake for 37 – 40 minutes (or so) if using a 13′ x 9′ pan. (Oven temperatures vary.)

Bake 55 – 60 minutes (or so) if using a bundt pan. (Oven temperatures vary.)

Allow cake to cool – in the pan – on a cake rack for 20 – 30 minutes. Allowing the cake to cool thoroughly makes it easier to cut because this cake is very moist.

Here’s a trick to get that ‘dusting’ of confectionery sugar (icing) sugar on prettily – use a small strainer. Enjoy!

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bon appetit