Pistachio Marble Pound Cake Recipe

Zigzag spatula through batter to marble.

Pistachio marble pound cake recipe.

Blend at medium speed of electric mixer for 2 minutes. Grease and flour bundt pan. Ingredient checklist 1 18 25 ounce package yellow cake mix 1 3 4 ounce package instant pistachio pudding mix. Pour 1 3 of batter into separate bowl stir in 1 4 cup of chocolate syrup.

Blend with electric mixer on high for 4 minutes. Pour into pan and then drag a knife through the middle to marble it. Combine cake mix pudding mix 4 eggs 1 cup water 1 2 cup oil and 1 2 teaspoon almond extract in large mixer bowl. Preheat the oven to 350 degrees fahrenheit.

Cool in pan about 15 minutes. In large mixing bowl combine duncan hines cake mix pudding mix eggs orange juice water and oil. Preheat oven to 350 degrees. Pour 2 3 of batter into bundt pan.

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. Pour 2 3 of batter into a greased and floured bundt pan. Whisk all the dry ingredients flour baking powder baking soda and salt together in a medium bowl. Evenly pour about 1 1 2 to 2 cups of the green batter into the prepared bundt pan.

If your icing becomes running add more icing sugar. Mix all ingredients but chocolate syrup and beat for two minutes on medium high. Pour 3 4 of the batter into the 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.

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. Remove and finish cooling on rack. Mix together all of the above. Flip baked cake onto serving plate let cool.

Add chocolate syrup to the remaining batter and mix well. Coat the bottom and the sides of a bread pan with butter or oil.