PISTACHIO BUNDT CAKE
Make and share this Pistachio Bundt Cake recipe from Food.com.
Provided by William Hakala
Categories Dessert
Time 1h15m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except chocolate syrup, blend at low speed for 1 minute, then beat on high for 3 minutes.
- Pour 2/3 of batter into a greased and floured 12 cup Bundt pan.
- Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed until well blended.
- Pour over top of batter in pan and cut through batter with a knife to marbleize batter.
- Bake at 350 degrees for 1 hour, or until cake tests done.
- Cool in pan 10-15 minutes, turn out on serving plate until completely cooled.
- Top with remaining chocolate syrup if desired.
Nutrition Facts : Calories 305.4, Fat 13.6, SaturatedFat 2.4, Cholesterol 71.5, Sodium 339.6, Carbohydrate 41.7, Fiber 0.8, Sugar 23.6, Protein 4.5
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