Pistachio Marble Cake

This recipe takes the classic Pistachio Pudding Cake and adds a chocolate twist. Mom mostly made the classic version, but I wanted to try this version. I might like this version better than the original. I recently made this cake to take to Mom's on a Saturday. Instead of the bundt pan that the recipe calls for, I used a 9x13 pan because it is easier to take the cake to go. When changing the pan used to bake the cake, just adjust the baking time to account for the different pan shape.

When I made this cake, I did not have any chocolate syrup on hand, so I made it from scratch. I used one-half cup water, one-half cup sugar, and one-third cup cocoa powder cooked on the stovetop over low for a few minutes until it starts to thicken. For the frosting, I made a pistachio buttercream frosting instead of pistachio whipped cream. Or, you can skip the frosting and just sprinkle the cake with powdered sugar.

Pistachio Marble Cake 

• 1 package yellow cake mix
• 1 package Pistachio instant pudding
• 4 eggs
• 1 cup water
• 1/2 cup oil
• 1/2 tsp. almond extract
• 1/4 cup chocolate syrup

Combine cake mix, pudding mix, eggs, water, oil, and almond extract in a bowl. Blend well. Measure out 1 1/2 cup of the batter and add chocolate syrup. Spoon batters alternately into greased and floured Bundt pan. Zigzag a spatula through the batter to marble. Bake at 350 for 50 minutes. Cool completely before frosting.

Pistachio Buttercream Frosting 

• 1 package Pistachio instant pudding
• 1 cup milk
• 1/2 cup butter, softened
• 3 cups powdered sugar

Combine the instant pudding with the milk and whisk to eliminate any lumps. In a large bowl, combine the pudding mix, butter, and powdered sugar. Beat until light and fluffy. Spread over the cake. Enjoy!