Friday, September 4, 2009

Pistachio Cake

Here's a delicious, moist pistachio cake that will be the hit of any picnic or barbecue. Actually, it's a hit any time.

Pistachio Cake
1 box of yellow cake mix (I use the butter kind)
4 eggs
1/2 cup of orange juice
1 box of pistachio pudding mix
1/2 cup of water
1/2 cup of vegetable oil
2/3 cup of chocolate syrup

Mix cake mix, pudding , eggs, water, orange juice, and oil. Using an electric mixer, beat for 5 minutes. Pour 2/3 of batter into a greased and floured tube pan. Mix together the remaining batter and the chocolate syrup and pour on top of the batter in the pan. DO NOT STIR! Bake at 350 degrees for 50 - 55 minutes.

If you're like me, I usually buy the plain yellow cake mixinstead of the butter kind by mistake. So here is another pistachio cake recipe that uses the regular yellow cake mix and is delicious, too. Your family will love either one of these cakes.

Pistachio Cake # 2

Regular yellow cake mix (I like Duncan Hines)
1 package of instant pistachio pudding
4 large eggs
2/3 cup vegetable oil
3/4 cup water
1 teaspoon vanilla
1 cup chopped pecans
6 ounces semi-sweet chocolate chips

Preheat oven to 350. Mix together in bowl the yellow cake mix, pudding, eggs, oil, water, and vanilla. beat for 4 minutes. Fold in the chocolate chips and pecans. Put in a bundt pan and bake for 1 hour.

**Optional: Sprinkle powdered sugar on top of cake after baking. I usually do, but forgot to do it on the cake pictured above.

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