PW Pistachio Bundt Cake

I never make desserts that originate in a box. ("Never ever. Not even if there's a fire.") And I don't particularly care for pistachios. So your guess is as good as mine as to why I felt compelled to make a pistachio cake...from a box. I think it's because Ree made it look so dern perty.

The Good News: It's Easy. It's Pretty. (Brown + Pastels = <3)

In Other News: I'm not a huge fan.

In the cake's (and Ree's) defense, I've never enjoyed pistachios. I do, however, thoroughly enjoy chocolate. Which is why I'm whipping up some chocolate ganache. Eating excessive amounts of it with a spoon. And topping my cake with what's left. And, if nothing else, I have learned how to properly spell the word "pistachio" out of this experience.

But, please, don't take my word for it. Whip this up yourself, and let me know what you think. You'll love it...probably.

Pioneer Woman's Pistachio Bundt Cake  

This is all you need! For real and for true.

Ingredients
1 box white cake mix
1 package (4 oz.) pistachio instant pudding mix
½ c. orange juice
½ c. water
½ c. vegetable oil
4 eggs
¾ c. Chocolate Syrup (I used Hershey's)

Instructions

Preheat the oven to 350 degrees F. Grease and flour a bundt pan.

(Or, in my case: Preheat the oven to 350 degrees and realize you don't own a bundt pan. Go out and buy aforementioned bundt pan. For $30. Then head over to World Market on an unrelated errand and find a $9 bundt pan. Feel absolutely robbed and purchase said World Market bundt pan. Go back to Store A to return Bundt Pan A. Find Store A is closed. Ride bike home, two bundt pans in tow. Allow three weeks to elapse. Forget completely about Bundt Pan A. Then, a-ha! You Remember! Scour apartment for receipt. Pout when proven unsuccessful. Scour once more. Pout again. Vow to not wasting any more energy on a bundt pan and allow Bundt Pan A and Bundt Pan B to live together in holy matrimony in cabinet.)

(Wow. That was a lot of work. And we haven't even gotten to the good stuff. You know. The butter and the sugar. Er...the orange juice and the water. I should have known I would not love this recipe.)

Okay! Is your bundt pan floured? And greased? Then by all means, proceed...

Mix together all of the ingredients, with the exception of the chocolate syrup. Mix on medium-high speed until combined, for about two minutes.

Pour 3/4 of the batter into the bundt pan. (Bundt Pan A or Bundt Pan B will do just fine.)

Those are little pistachios in there. At first glance, I thought my OJ had gone bad. Fear not. It's all part of the plan.

Next, measure out the chocolate syrup. Test photography skills.

Pour the chocolate syrup into the remaining batter. Mix until combined and then add the chocolate/pistachio batter to the bundt pan.

Bake for 50 to 60 minutes, until the cake springs back with a light touch.

I hope you enjoy !