Rating: 3 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
Recipe by Cooking Light December 2002

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Recipe Summary

Yield:
18 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

290 calories; calories from fat 30%; fat 9.6g; saturated fat 5.4g; mono fat 3g; poly fat 0.6g; protein 4.7g; carbohydrates 48.2g; fiber 1.8g; cholesterol 56mg; iron 1.7mg; sodium 159mg; calcium 53mg.
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