Every year for my birthday I pick pistachio cake for my birthday cake. The cake is so moist and like I have mentioned in previous posts the chocolate fudge frosting is pretty much the most amazing thing ever. I always thought this cake looked difficult with the way the yellow and chocolate cake are marbled but it is really simple. Now all I have to do is find the will power to not make this cake on a weekly basis.
Ingredients:
Pistachio Cake:
1 package Duncan Hines yellow or butter cake mix
1 small package of instant pistachio pudding mix
4 eggs
1/2 cup water
1/2 cup no pulp orange juice
1/4 oil
1/2 tsp almond extract
1/4 cup chocolate syrup
Fudge Frosting:
1 cup sugar
1/4 cup crisco shortening
1/2 cup milk
1 square semi-sweet bakers chocolate
Dash of salt
1/2 tsp vanilla extract
Directions:
Pistachio Cake:
Pre-heat oven to 350 degrees.
Mix all ingredients except chocolate syrup in a stand mixer or in a bowl using a hand mixer. Reserve 1 cup of batter and set aside. Spoon the rest of the batter into a greased and floured bundt pan.
Mix remaining 1 cup of batter with a 1/4 cup of chocolate syrup.Pour over top of yellow cake in the pan. Use a knife and swirl the two mixes together.
Bake for 50-55 minutes. Let cool completely and then top with fudge frosting.
Fudge Frosting:
In a sauce pan, combine all ingredients except vanilla on medium high heat for 1 minute stirring constantly.
After it has boiled for 1 minute add 1/2 tsp vanilla extract.
Fill kitchen sink with cold water and submerge 1/2 the pan in the water stirring constantly until thick, pour over cake.
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