Pistachio Cake
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Norma | 📂 Category: Desserts A delightful and unique pistachio cake marbled with chocolate syrup for a sweet contrast. This classic recipe yields a moist, flavorful dessert baked to golden perfection in an angel cake pan.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 55-65 mins | 10 mins | 12 servings |
🔪 Key Equipment
- Mixing bowl
- Electric mixer
- Angel cake pan
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | White Cake Mix | Dry |
| 1 package | Pistachio Pudding | Royal brand, instant |
| 1 cup | Oil | Vegetable or canola |
| 4 | Eggs | Whole |
| 1 cup | Orange Juice | Fresh or bottled |
| 3/4 cup | Syrup | Hershey’s chocolate syrup |
Instructions
Step 1: Batter Preparation
- Mix 1 package white cake mix and 1 package pistachio pudding together.
- Add 1 cup oil and 4 eggs, beating well after each egg is added.
- Add 1 cup orange juice and mix thoroughly until smooth.
Step 2: Layering and Baking
- Pour the batter into a buttered angel cake pan, reserving about 1/3 of the batter.
- Add 3/4 cup syrup to the remaining 1/3 of the batter and mix, then drizzle on top of the cake.
- Bake at 350 degrees for 55 to 65 minutes, until a toothpick inserted near the center comes out clean.
- Leave the cake in the pan for about 10 minutes before carefully inverting to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days.
Original Recipe Scan
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