Pistachio Marble Pound Cake Recipe

Combine cake mix pudding mix 4 eggs 1 cup water 1 2 cup oil and 1 2 teaspoon almond extract in large mixer bowl.

Pistachio marble pound cake recipe.

Coat the bottom and the sides of a bread pan with butter or oil. Ingredient checklist 1 18 25 ounce package yellow cake mix 1 3 4 ounce package instant pistachio pudding mix. Pour into pan and then drag a knife through the middle to marble it. Mix together all of the above.

In large mixing bowl combine duncan hines cake mix pudding mix eggs orange juice water and oil. To begin pistachios are toasted in the oven and then finely ground in a food processor to yield a rich pistachio flavor as well as a delightfully crumbly texture. Cool in pan about 15 minutes. Preheat oven to 350 degrees.

Bake at 350 180 for 50 to 55 minutes or until cake tester inserted near the center comes out clean. To remaining 1 3 of batter add 1 4 cup chocolate syrup. Evenly pour about 1 1 2 to 2 cups of the green batter into the prepared bundt pan. Preheat the oven to 350 degrees fahrenheit.

If your icing becomes running add more icing sugar. Pour 2 3 of batter into a greased and floured bundt pan. Mix all ingredients but chocolate syrup and beat for two minutes on medium high. Remove and finish cooling on rack.

Add chocolate syrup to the remaining batter and mix well. Pour 2 3 of batter into bundt pan. Grease and flour bundt pan. While many pound cake recipes begin by creaming together butter and sugar this pound cake follows a different method to make a pound cake that is more interesting with different textures and delicate flavors.

Blend at medium speed of electric mixer for 2 minutes. Blend with electric mixer on high for 4 minutes. Pour 1 3 of batter into separate bowl stir in 1 4 cup of chocolate syrup. Mix 2 cups icing sugar with leftover pistachio pudding and vanilla add very small amount of hot water mixing until stiff enough to drizzle on cake.

Zigzag spatula through batter to marble. Pour 3 4 of the batter into the bundt pan.