Recipe by Chez Michelle
This recipe is from the book, "Cake Mix Doctor" - and it's wonderful!! This has a white cake base and is light, airy and moist. I make it often :) There are similar recipes on this site. I am posting for safe keeping :)
Top Review by Sydney Mike
Although I usually like to make a recipe (the 1st time) as written, there was no way I was gonna include pecans in a 'Chocolate Pistachio' kind of cake! So, I used pistachios instead, but then, what can I say but that, here in California, they "grow on trees," they're so plentiful! Other than that, though, I did include everything else & the resulting cake was everything I wanted ~ Moist, flavorful, chocolaty & with a nice taste of pistachio, too! [Made & reviewed for one of my adopted orphans in the current Pick A Chef]
- vegetable oil, spray for misting the pan
- flour, for dusting the pan
- 1⁄2 cup chopped pecans (I omit)
- 1⁄2 cup semi-sweet chocolate chips (I use mini chips)
- 18 1⁄4 ounces super moist white cake mix
- 1 (3 1/2 ounce) package instant pistachio pudding mix
- 1⁄2 cup sugar
- 1 cup water
- 1⁄2 cup vegetable oil
- 4 large eggs
- 1⁄2 cup chocolate syrup
Directions See How It's Made
- Place rack in the center of the oven and preheat oven to 350 degreesF.
- Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans and choc chips evenly in the bottom of the pan. Set the pan aside.
- Place the cake mix, pudding mix, sugar, water, oil and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min more (I set timer). The batter should look thick and smooth.
- Remove 1 cup of the batter to a small bowl. Pour the choc syrup into the small bowl and stir until the mixture is well combined. Set aside. Pour the remaining batter into the prepared pan. Pour the choc batter over the top, trying to keep the choc batter away from the edges of the pan.
- Swirl the choc batter into the white batter using a dinner knife. Place the pan in the oven.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minute Remove the pan from the oven and place it on a wire rack to cool for 20 minute
- Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 min more.