Try this Pistachio Bundt Cake recipe, or contribute your own.
Suggest a better descriptionPlace ingredients in bowl and mix at low speed for 1 min. and at higher speed for about 3 min. or until well blended. Pour 2/3 of the batter into a well greased and floured 12- cup, 10-inch Bundt pan and to the remaining 1/3 of the batter add chocolate syrup. When well mixed, pour over the batter in the pan and run a knife through the batter to marble it. Bake for 1 hour at 350 degrees. Allow to cool in pan for 15 min. before turning out. Source: Unusual Old World and American Recipes from Nordic Ware. Posted to Bakery-Shoppe Digest V1 #475 by angstrom@juno.com (Angela L Gilliland) on Dec 28, 1997
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Serving Size: 1 Serving (1585g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3159 | ||
Calories from Fat: 1930 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 214.4g | 286 % | |
Saturated Fat 40.5g | 202 % | |
Monounsaturated Fat 109.7g | ||
Polyunsanturated Fat 45.3g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 1564.5mg | 54 % | |
Potassium 2340mg | 62 % | |
Total Carbohydrate 180g | 53 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 173.6g | ||
Protein 132.3g | 189 % | |
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: 3159
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