OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Pistachio-Chocolate Tunnel Cake

Prep Time:
10 min

Total Time:
1 hr 20 min

Makes:
16

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

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.

Kraft Kitchens Tips

Substitute

You can also use 2 squares Baker's Semi-Sweet Chocolate, melted, instead of the syrup.

Size-Wise

Dessert can be part of a balanced diet, but remember to keep tabs on portions.

K:53289v0ec:106075

(15)

Rated

by a cook on 9/11/2008

See All Ratings and Comments

Serving Size = 1 slice (100 g)

Nutritional Information

Calories

350

Total fat

17 g

Saturated fat

3 g

Cholesterol

50 mg

Sodium

330 mg

Carbohydrate

44 g

Dietary fibre

1 g

Sugars

32 g

Protein

5 g

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

8 %DV

Iron

8 %DV