Chocolate Pistachio Cake
For St. Patrick’s Day, I was thinking about any recipes I might have that are green and I remembered one of my favorite Bundt cake recipes from the mid-1970’s for Chocolate Pistachio Cake. I had a neighbor in the apartment complex where I lived in 1975 that liked this recipe so much she would buy the ingredients for one and beg me to make it for her – and I did. I think the reason was she didn’t have a mixer? Anyway, it’s a very moist cake and it’s good just with powdered sugar dusted over it, but today I chose to make a chocolate glaze to drizzle over it. I sprinkled pistachio nuts over the top for a little decoration, too.
Chocolate Pistachio Cake is fairly simple to prepare, which was one reason it was popular back in the day. The batter is divided and chocolate syrup is added to the remaining batter to pour on top of the batter without chocolate syrup. The result is a marbled effect of pistachio (green) and chocolate.
I believe I got this recipe off the back of a box of instant pistachio pudding mix. Jello and Royal both have produced instant pistachio pudding mix at least since the 1970’s, if not before.
All the ingredients except the chocolate syrup are placed into a large mixing bowl and mixed for 2 minutes.
Once the ingredients are blended the batter should be beaten for 2 minutes.
About three-fourths of the batter is poured into a greased Bundt pan or tube pan. I used a tube pan this time.
Chocolate syrup is added to the remaining batter in the mixer bowl and mixed until the batter becomes chocolatey. Then the chocolate batter is poured over the previous batter in the tube or Bundt pan. A knife or spatula can be used to swirl the batter for a marbled effect.
The cake is baked for an hour at 350°F. for an hour. Cool in the pan on a wire rack for 10 minutes. Remove from pan and sprinkle with powdered sugar or glaze with a chocolate glaze.
- 1 package White or Yellow Cake Mix
- 1 package Instant Pistachio Pudding Mix
- 1/2 cup Orange Juice
- 1/2 cup Water
- 1 teaspoon Vanilla Extract
- 4 Eggs
- 1/2 cup Vegetable Oil
- 3/4 cup Chocolate Syrup
- Place all ingredients except chocolate syrup into a large mixing bowl. Blend to moisten, then beat for 2 minutes.
- Pour three-fourths of the batter into a greased Bundt pan or tube pan.
- Add chocolate syrup to the remaining batter. Mix well.
- Pour over batter in pan. For a marbled effect, swirl through batter with a knife or spatula.
- Bake at 350 degrees F. for 1 hour or until done.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan, cool on wire rack.
- When completely cooled, sprinkle with powdered sugar or glaze with a chocolate glaze.
- When using a chocolate glaze to the chocolate pistachio cake, chopped or whole pistachios make a nice garnish.
For the Chocolate Glaze that I used on the Chocolate Pistachio Cake, place chocolate chips, butter and light corn syrup in the top of a double boiler over hot but not boiling water.Stir the chocolate chips, butter and light corn syrup until all is melted and the mixture is smooth. Remove from heat and stir in the vanilla.
Spread warm glaze over the top of the cake, letting it drizzle down the sides. Top with chopped or whole pistachios, if desired.
Here’s the printable version of the recipe for Chocolate Glaze:
- 3/4 cup Semisweet Chocolate Chips
- 3 Tablespoons Butter
- 1 Tablespoon Light Corn Syrup
- 1/4 teaspoon Vanilla Extract
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup.
- Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
- A glossy chocolate glaze to drizzle over a Bundt cake - also great on cookies and donuts.
Chocolate Pistachio Cake is one retro recipe that didn’t fade into the background, for me anyway! I still think it’s a very moist and delicious cake. Try it soon for yourself!
Remember to Savor the Flavor – chocolate and pistachios!
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