Saturday, October 6, 2012

Semi-Home Made Chocolate Pistacchio Cake

There comes a time where in you just don't have time to bake a cake from scratch especially if you were invited to a dinner party out of the blue. I was trying to find something that I can make under an hour. So I looked around and found this recipe, believe it or not, it's the most easiest cake ever!

The ingredients were not hard to find, you probably already have in your pantry. I know, I know you all are surprised to see a boxed cake mix, but I have to say if your in a hurry to whip up something fast, I love the Duncan Hines Brand without a doubt!

Before I'd serve it to the guests, I would probably ask first if they are allergic to peanuts as you can see, one of the ingredients calls for Pistachio (pudding), you just don't want someone having some allergic reaction at the party! Just to be on the safe side!

1 box Duncan Hines Yellow Cake Mix ( I did not have this one)
I actually used 1 box Duncan Hines Butter Golden Cake Mix ( aside from the cake mix, 1/2 c butter that's softened and 3 eggs were also needed)

3/4 cup Hershey Chocolate Syrup

1 non stick Bundt Pan (if you are going to use another baking dish like a 9 x 13 pan, make sure to grease your pan with butter or PAM baking spray) or even a cupcake pan will do, just add cupcake liners if you want to make these individually - you will have to adjust your oven's temp for that to like 350 deg)

1 box of Pistachio Pudding Mix

Ingredients for the Cake
Preheat Oven to 375 degrees.  In a deep bowl, Add cake mix (follow the ingredients needed for the yellow cake mix if you used that one), pistachio pudding mix, butter and eggs. * No oil is needed, as the butter is already acting as the oil to this recipe*
butter, eggs,  cake mix, pudding mix
 Next, mix all the ingredients together very well, once done, you have this beautiful mint green color from the pudding mix, Place only HALF of the mixture into the Bundt pan, set aside:

Beautiful Mint Green Color

In the same bowl where you have the other half of the cake/pudding mixture, add the 3/4 cups of Hershey Chocolate Syrup and give it a stir:
this is looking good already and it's not even baked yet!
Once the remainder of the cake/pudding mixture and the chocolate syrup is all incorporated, pour that on top of the bundt cake pan (with the other half of the pudding/cake mixture already in there), it should look like this:

With a fork, swirl the mixture in the pan to add a marble effect, like the picture above. 
Put the cake in the oven for about 35-40 minutes. Check to see if a toothpick comes clean after the 40 minute baking time, if it does come out clean (the toothpick), then remove from the oven. 
*baking times will vary depending on your oven*
 Let the cake cool for about 15 minutes to 20 minutes, then turn the cake upside down by using a platter, as you can see, it's very important to grease your bundt pan, in this case, when I turned it upside down, the center somewhat fell off as I did not quite greased the "tube" of the bundt pan.


I just love how the marble effect on this cake turned out!
This cake is good with any tea for a afternoon dessert or after dinner dessert! Hope you can try and make this one day!

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