Chocolate Pound Cake with Chocolate-Pistachio Glaze

Ingredients

• Cake:
• 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
• Glaze:
• 3/4 cup powdered sugar
• 3 tablespoons unsweetened cocoa
• 2 tablespoons fat-free milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pistachios

Preparation

1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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.
5. 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.