Every once in a very long while, my parents would take us out for a special frozen treat at Leatherby’s Family Creamery. This was a VERY big deal. If you remember from previous musings, we did NOT get sugar very often. In typical Randy fashion, my dad could not order anything on the menu. When the waitress came around, he would say something like, “Bring me something green.” This, of course, would be met with hesitation and a bit of confusion. And my dad, of course, would hand over the menu with all seriousness, order made.
Then I would die….absolutely DIE… from embarrassment for the next twenty minutes while waiting for our ice cream to come. The next thing I knew, my dad, with a huge, perfectly white and straight toothed grin stretching from ear to ear, would be digging into a Pistachio ice cream sundae.
My dad was pretty awesome at teaching us how to be kids.
This may be the shortest instructions ever. That’s how easy this one is. (and I was feel VERY lazy, so that is why I chose it.) Get ready. You blink, and you’ll miss it.
Pre-heat oven to 350 degrees.
Place in the oven and bake for 45-50 minutes. Remove when toothpick comes out clean. Let cake cool in pan completely before removing. Drizzle chocolate syrup or icing over top.
Then the magic happens.
When I cut into the cake I was not expecting to see that the chocolate pudding mix had moved from the bottom of the cake, like I had expected, into this awesome oval amazingness running throughout the top of the cake! What magic had occurred in the oven? What mysteries have unfurled? We may never know. Maybe the answers will reveal themselves to us if we eat the cake…the WHOLE cake.
NOTE: When I brought this cake to work today, I heard MANY times that this was the best thing I have made so far. I must say, I was kind of disappointed, because this certainly was the easiest. Honestly, the only way this could be any easier is if it was made for you. You could practically not leave the couch while making this one….AND, it is a lovely light shade of green, so HELLO! ST. PATRICK’S DAY!
Chocolate Pistachio Nut Bundt Cake
- 1 box white cake mix
- 1 box pistachio nut instant pudding
- 4 eggs
- 1/2 c. oil
- 1 c. water
- 3/4 c. Hershey syrup
- Beat together cake mix, pudding mix, eggs, oil and water as for regular cake.
- Pour 2/3 of batter into greased and floured Bundt pan.
- Add Hershey syrup to rest of batter.
- Pour over light batter and bake at 350 degrees for about 45 minutes.
- Cool cake completely before removing from pan.
- Dribble thin chocolate icing over cake after it has cooled.