Chocolate Pound Cake with Chocolate-Pistachio Glaze

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Cooking Light

Nutritional Information

Calories 290
Caloriesfromfat 30 %
Fat 9.6 g
Satfat 5.4 g
Monofat 3 g
Polyfat 0.6 g
Protein 4.7 g
Carbohydrate 48.2 g
Fiber 1.8 g
Cholesterol 56 mg
Iron 1.7 mg
Sodium 159 mg
Calcium 53 mg


3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 1/4 cups granulated sugar
3/4 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups fat-free milk
Cooking spray
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa
2 tablespoons fat-free milk
1/2 teaspoon vanilla extract
2 tablespoons chopped pistachios


Preheat oven to 325°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cocoa, baking powder, and salt in a small bowl, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 teaspoons vanilla. Add flour mixture and 1 1/4 cups milk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into a 12-cup Bundt pan coated with cooking spray. Bake at 325° for 40 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar and 3 tablespoons cocoa. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir with a whisk until smooth. Drizzle over cool cake; sprinkle with pistachios.