Last night, I could not fall asleep when I got home. A bit manic, I got a jump start on 2 recipes I was planning on making this morning. Instead I made them at 1am this morning! While the cake was in the oven, I assembled chicken cordon bleu (recipe on Monday’s post).
I will never forget the first time I fell in love with pistachio… not the nuts, but everything else. It was highschool and my girlfriend, Leah, brought in Pistachio Chocolate Chip cake for one of our friend’s birthday. I was a bit skeptical but after the first crumb touched my tongue, I was sunk. It was loaded with chocolate chips and smothered with chocolate icing! I, then, tried pistachio pudding, pistachio ice cream, and so on… Heck, I even made shakes!
I asked her for the recipe and its probably one of the easiest cake recipes. But just because its easy doesn’t mean it isn’t good… its fantastic! I remember huge chunks of chocolate scattered in the green cake, all pulled together with chocolate icing. Here is my take on her recipe.
Pistachio Chip Cake
makes 24 slices
- 1 box fat free, sugar free Pistachio pudding mix
- 1 box sugar free, non butter, yellow cake mix
- 1/2 cup unsweetened applesauce
- 1 cup liguid egg substitute
- 1 1/2 tsp almond extract
- 1 cup non fat sour cream
- 1 Tbsp mini semi-sweet chocolate chips (more, if desired)
- 1/4 cup sugar free chocolate syrup OR Chocolate icing
Preheat the oven to 350 F. Blend the cake and pudding mix. In a separate bowl, whisk the applesauce, egg, extract, and sour cream. Add the wet to the dry and mix well. Whisk in the mini semi sweets. Transfer the dense batter into a well sprayed bundt pan. Using the back of a spoon or spatula, spread the batter into one even level. Bake for 45 min.
Removed from the oven and let rest for about 8 minutes. Flip the cake onto a plate, and allow the cake to cool. Once the cake has cooled and has been removed from the bundt pan, drizzle the top with your syrup or icing.
Nutrition (per 1/24, 1 slice):
Calories: 81, Fat: 1.8g, Sat. Fat: 0.6g, Cholesterol: 0 mg, Sodium: 228mg, Carbs: 17.4g, Fiber: 0.5g, Sugar: 1.6g, Protein: 1.9g
Thanks for the original recipe, Leah! I hope this one does you justice! I wish these pictures could show the beautiful green color of the cake! Its so elegant. The texture of the cake is a little less dense than a pound cake and the chocolate adds so much creaminess!
I sliced a slice, drizzled a little more SF chocolate syrup for garnish, and enjoyed it with a mug of coffee!
I started thinking, after I sliced it up, about adding chopped pistachios into the batter the next time, or using it as a garnish over top the chocolate syrup! Oh the possibilities!
My mother, the picky eater that she is, actually went back for seconds! I, then , packed up a bit for Amy, at work, my Aunt, for her birthday, and my mommom, for her sweet tooth.
My mid-morning, sort of lunch time snack, was a sliced bell pepper, wrapped in honey ham, with salsa. Yums!
I was pretty hungry early on in my shift, soI ran down stairs to grab another 32 oz cup and a few snackables from the caf. At soon as 5pm hit, I was back downstairs for the grill to be on and grabbed the steamed mixed veggies, a container of shredded carrots, broccoli, onions, zucchini, and green beans, which I sprinkled with old bay.
A patient’s family ahd brought in Dunkin Donuts, and another family, Philly Pretzel Factory. I’m really not a donut girl, but bread, I would eat all day, if I could. I ate 1/4, a quarter, of a pretzel and could feel some anxiety creeping up. I was comfortable. I didn’t over eat. I was, luckily, able to talk myself down.
That was the trick and it held me over until close to 9pm, when I finished the last slice of Savory Pumpkin Quiche. It was pretty good with BBQ sauce.
The closer 11pm came, the more tired I felt, and the more heavy my chest was feeling. This anxiety stuff sucks! Nonetheless, it was another good shift, where I kept busy, and my mind focused on work.