Pistachio Cake IV Recipe

Recipesfull introduces to you: Popular Recipes. (Pistachio Cake IV Recipe). This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect.

Brief

Prep 10 mins

Cook: 50 mins

Total: 1hr

Servings: 14

Yield: 1 10 inch Bundt pan

Pistachio Cake IV Recipe

Ingredients

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant pistachio pudding mix

1 cup water

¾ cup vegetable oil

4 eggs

¾ cup chocolate syrup

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

Step 2

In a large bowl mix together the cake mix and pudding mix. Pour in the water oil and eggs. mix well. Pour half of the batter into the prepared pan.

Step 3

Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.

Step 4

Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutritional Information

Pistachio Cake IV Recipe

Servings Per Recipe:14

Calories: 356.2

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 45.7g 15%

Dietary Fiber: 0.8g 3%

Sugars: 29g

Fat: 17.8g 27%

Saturated Fat: 2.7g 14%

Cholesterol: 53.9mg 18%

Vitamin A Iu: 74.8IU 2%

Niacin Equivalents: 1.6mg 12%

Vitamin C: 0.1mg

Folate: 45.4mcg 11%

Calcium: 59.7mg 6%

Iron: 1.2mg 6%

Magnesium: 15.9mg 6%

Potassium: 85.4mg 2%

Sodium: 372.1mg 15%

Thiamin: 0.1mg 8%

Calories From Fat: 160.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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