This is my great-aunt’s recipe. Her original is dairy. I have noted my pareve alternatives in parenthesis.
Pistachio Chocolate Chip Cake
Servings
12 Servings
Ingredients
- 1 box yellow cake mix
- 1 box pistachio pudding
- 1 cup sour cream or Tofutti sour cream
- 4 Eggs
- 1/3 cup veg oil
- 2 tablespoons flour
- 1 bag of chocolate chips
Instructions
- 1 Preheat oven to 3502 Grease and flour bundt pan3 Combine all ingredients and mix on medium speed for about 2 minutes. The batter will be thick.4 Pour batter into bundt pan5 Bake for 1 hour or until a knife comes out clean. The top of the cake will be a nice golden brown.
- Source:
- My great-aunt, Francis Goldstein. Everyone in our family has a different version. It is a staple at our house for every family event.
It doesn’t matter for this recipe.
Do you use instant or regular pudding mix? Thanks!
I am not sure it will work as well as a layer cake, but I can’t say for sure.
Can this be made into a layer cake (2 round pans) instead of in a bundt pan?
Jello makes a pistachio pudding that is non dairy and found at most supermarkets, if you are in another country and can’t find it, you can use vanilla but won’t get that unique flavor.
Hi sounds delish! chocolate and pistachios!!! Only prob ive never heard of pistachio pudding? Any alternative idea? Thanks
Does anyone have a recipe for this cake that does not use a cake mix or pistachio pudding mix, which do not exist in Israel?
I make a cake like this as well, but instead of sour cream or Tofutti sour cream the recipe calls for 1 cup of club soda. The recipe was called “Watergate Cake”. You can guess what era it was from. The frosting was made from one carton of Rich’s whip and one box of pistachio pudding. It’s a family classic at my house.