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Pistachio-Chocolate Tunnel Cake

average rating

rate/review

prep time

10 min

total time

1 hr 20 min

makes

photo by:

kraft

recipe by: kraft

What You Need

4 eggs

1 pkg. (2 layer size) white cake mix

1 pkg. (4-serving size) Jell-O Pistachio Instant Pudding

1 cup sour cream

1/2 cup oil

1/2 cup water

1/4 cup chocolate syrup

1 cup Baker's Semi-Sweet Chocolate Chips, divided

1/4 cup chopped pistachios, divided

2 Tbsp. icing sugar

Make It

PREHEAT oven to 350ºF. Beat eggs, cake mix, dry pudding mix, sour cream, oil, and water in large bowl with electric mixer on medium speed until well blended. Remove 1 cup of the batter; place in medium bowl. Add syrup and 1/2 cup of the chocolate chips to batter in medium bowl; mix well.

GREASE 12-cup fluted tube pan ; sprinkle with 2 Tbsp. of the pistachios and the remaining chocolate chips. Pour half of the plain pistachio batter into pan. Top with chocolate chip-pistachio batter, spreading to within 1/2-inch of edge of pan. (Do not let chocolate chip-pistachio batter touch the edge of pan). Top with remaining plain pistachio batter. Sprinkle with remaining 2 Tbsp. pistachios.

BAKE 1 hour or until wooden toothpick inserted near centre comes out clean. Cool 10 min.; remove to wire rack. Cool completely. Sprinkle with icing sugar before serving.