Try this Orange Pistachio Bundt Cake recipe, or contribute your own.
Suggest a better descriptionFrom: christi@lexis-nexis.com (Christi Wilson) Date: Wed, 6 Sep 1995 14:25:16 GMT In large bowl, combine first five ingredients and blend at low speed 1 minute, then on high 3 minutes. Pour 2/3 of the batter into a greased and floured bundt pan. Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed until well-blended. Pour over top of batter in pan and marbleize by cutting through batter with a knife. Bake at 350 degrees about 1 hour. Cool in pan 10 to 15 minutes and turn out on plate to complete cooling. Top with Chocolate Glaze. For glaze, blend all ingredients in small bowl. Spoon over cake allowing some to run down sides. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 236 | ||
Calories from Fat: 130 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 352.6mg | 108 % | |
Sodium 143.8mg | 5 % | |
Potassium 206.9mg | 5 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 15.3g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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