Prep 10 mins
Cook 1 hr
Yummy pistachio cake that is moist. Alot of times I will use a glaze made from confectioner's sugar and water to drizzle over the top. The cake itself is a pretty green color and is nice at St. Patrick's Day or Christmas. Family favorite.
- Preheat oven to 350 degrees.
- Grease and flour bundt pan.
- With an electric mixer, mix all ingredients except chips until well blended.
- Stir in mini chocolate chips.
- Pour cake mix into bundt pan.
- Bake at 350 degrees for 1 hour.
- Test for doneness.
This was made tonight, and I took to my T-ball baseball team as an after game snack. I also served it with pistachio ice cream too. Definately was a hit. I had to cut it into smaller pieces, since I coach 11 kids, and I have 3 other coaches too. It made the kids forget about dairy queen tonight. LOved the inside with the chocolate chips, flavor, amd the moist ness. Made for PRMR tag.
Wonderful cake! Very tasty, moist and just all around delish. I only used 2/3 c. of mini chips and that was WAY more than enough...any more and I think you lose the pistachio flavor. I also sprinkled the top of the prepared pan with bakers sugar to get a nice "crunch" on the crust. My daughter has already announced I should make this one again!
Well, big dummy me started pouring chips in before looking and realizing they were not mini chips; however, it made no difference. I ended up with about 1/2 cup of regular chips and 1/2 cup mini chips. This was very easy and quick to put together and everyone who has tasted it really likes it. Very moist and the green color really piques curiosity from people. Thanks KIM....I'll be making this one again.