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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Fudgy Pistachio Bundt Cake Recipe

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This recipe for Fudgy Pistachio Bundt Cake, by , is from OUR KITCHENS COMBINED, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie Dickey


1 cup cocoa
1 tablespoon instant coffee granules
1 cups boiling water
1 cps butter or margarine (softened)
2 cups sugar
cup brown sugar (firmly packed)
5 large eggs
1 container (8 ounces) sour cream
1 teaspoons vanilla
2 cups all-purpose flour
teaspoon baking soda
teaspoon salt
2 cups (12 ounces) semisweet chocolate chips (divided)
cup butter or margarine
3 tablespoons heavy whipped cream
cup pistachio nuts (chopped; toasted)

Preheat over to 350F.

Beat 1 cups butter at medium speed with an electric mixer for about 2 minutes or until creamy. Gradually add sugars, beating 5-7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Add sour cream and vanilla to cooled cocoa mixture. Combine flour, baking soda, and salt; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Stir in 1 cup chocolate chips. Pour batter into a heavily greased and floured 10x3 inch (12 cups) Bundt pan. Pan will be very full.

Bake for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove from pan, and cool on wire rack.

Meanwhile, combine remaining 1 cup chocolate chips and cup butter in a small saucepan; cook over low heat until melted. Remove from heat; stir in whipping cream. Let glaze stand for 45 minutes.

Place cooled cake on rack over wax paper. Pour chocolate glaze over cake; spoon any excess glaze on wax paper over cake. Sprinkle with pistachios.




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