Pistachio Chocolate Chip Cake
by Adrienne Silver - Curious Cuisiners
Serves: 6-10 people. Preparation time: 1 hour.
1 Box French Vanilla Cake Mix (White or Yellow Cake Mix can be substituted)
1 Box Pistachio Flavored Instant Pudding*
¾ C. Water
¾ C. Vegetable Oil
2 T. Almond Extract*
½ Bag of Mini-Chocolate Chips
Preheat the oven to 350° F.
With an electric mixer, mix the first six items in a deep bowl until smooth.
Then add the Chocolate Chips and stir in by hand with a wooden spoon.
Grease a Bundt pan with non-stick spray.
Fill the pan with the batter. Bake for 45-55 minutes and test with a toothpick until it comes out dry. Let cool about 20 minutes; remove from the pan.
Powdered sugar or frosting is optional. Cut slices and serve with Vanilla or Pistachio Ice Cream* if desired.
* These ingredients present a nut allergen.
Pistachios are cashew family nut seeds from small trees originating in Central Asia. Each tree produces 110 pounds of nuts each year on average. They are common food and documented way back to 6750 BC. The "Hanging Gardens of Babylon" were said to contain pistachio trees. The nuts have cream colored shells, light green edible flesh and a distinctive flavor. "Kulfi", the traditional Indian Ice Cream and "Spumoni", the distinctive 3-color Italian Gelato, are made from pistachios. Iran and the US are the biggest producers. The California cultivar is the "Kerman" variety. They were dyed bright red to hide stains from hand-picking. Today they are machine-picked but the dying tradition still remains because of customer expectations.