A retro recipe from the 1970’s but still moist and good today! Chocolate Pistachio Cake is made with a yellow or white cake mix, pistachio pudding and chocolate syrup to produce a marbled cake. Chocolate Pistachio Cake is good dusted with powdered sugar or drizzled with a chocolate glaze and sprinkled with chopped or whole pistachio nuts.
Place all ingredients except chocolate syrup into a large mixing bowl. Blend to moisten then beat 2 minutes.
Pour 3/4 of the batter into a greased Bundt pan or a 10" tube pan.
Add chocolate syrup to remaining batter. Mix well. Pour over batter already in the pan. To swirl batter for a marbled effect, pull a knife or spatula through the batter.
Bake Chocolate Pistachio Cake at 350 degrees F. for 1 hour or until done. Cool on a wire rack for 10 minutes. Remove from pan, cool on wire rack.
Sprinkle with powdered sugar or glaze with chocolate glaze and sprinkle with chopped or whole pistachios (optional).