Chocolate Pistachio Cake

This chocolate pistachio bundt cake is a blend of rich chocolate flavors and earthy goodness in every bite.

If you love pistachios then you're in for a real treat!

Chocolate cake batter 15.25 oz box chocolate cake mix 3.4 oz instant pudding box chocolate flavor 1 ¼ cup milk 3 lg eggs ½ cup vegetable oil

Pistachio cake batter 15.25 ounce box yellow cake mix 3.4 oz box instant pudding mix pistachio flavor 1 cup milk 3 large eggs ½ cup vegetable oil 3-5 drops green food coloring



Glaze 1 ½ cup powdered sugar 2 tbsp milk 3 tbsp pistachios, roughly chopped

Preheat oven to 350 degrees F and grease and lightly flour inside of 10 or 12 cup bundt pan. Set aside.

In one bowl combine all of the ingredients for the chocolate cake batter, until smooth.



In another bowl, combine all of the ingredients for the pistachio cake batter until smooth and desired green color is achieved.

Scoop the batter from one bowl and place it into the bundt pan (about 2 cups). Make a small layer at the bottom of the pan and spread it out evenly.

Follow up with another small layer of the other cake flavor. Repeat until the bundt pan is ¾ of the way full.

Use a long wooden skewer or a butter knife to swirl throughout the cake for a marble look. *This step is optional.

You will have batter left over. Use that to make 6-8 cupcakes (they bake for about 25-30 minutes).

Bake cake for 55 minutes or until a toothpick can be inserted and come out clean.

Place onto a wire rack to cool for 10 minutes before inverting onto the rack and removing the pan. Let cool completely.

Once cooled, prepare glaze by whisking together the ingredients until smooth.

Drizzle or spoon glaze over the cake. Garnish with pistachios.

Let rest about 5 minutes for the glaze to set before slicing and serving.

Serve and Enjoy!

Serve and Enjoy!