1 Recipe, 3 Different Cakes

Pistachio Cream Cake
My husband's birthday cake - pistachio cream

I love to bake but sometimes I don’t have the time or energy to make a cake from scratch. My dear friend Gretchen introduced me to the recipe for Triple Chocolate Cake. Although it uses a box cake mix, the from-scratch flavor is sure to please your guests and the simple recipe will please you.

The original recipe is a chocolate bundt cake but the flavors can easily be switched out as I have done with the Pistachio Cream version. Below I listed three different versions but there are as many possibilities as there are pudding flavors. Get Creative!

Mise en Place

The Original – Triple Chocolate Bundt Cake
1 pkg. chocolate cake mix
1 bag of chocolate chips
1 – 3.4 oz. box of instant chocolate pudding
4 eggs
1/2 c. warm water
1/4 c. canola oil
1/2 c. sour cream
Powdered sugar to garnish

Reverse Original – White Chocolate
1 pkg. white cake mix
1 bag of white-chocolate chips
1 – 3.4 oz. box of instant white-chocolate pudding
4 eggs
1/2 c. warm water
1/4 c. canola il
1/2 c. sour cream
Cocoa powder to garnish

Pistachio Cream
1 pkg. white cake mix
1 small 3.4 oz. box of instant pistachio pudding
4 eggs
1/2 c. warm water
1/4 c. canola oil
1/2 c. sour cream
Crushed Pistachios for garnish
Cream cheese frosting recipe 

  • Preheat the oven to the temperature specified on the cake mix.
  • Traditionally the chocolate version is made in a bundt pan but as the picture shows, I have successfully baked it in round pans as well. Spray your bundt pan with non-stick spray, or spray your round pans (lining the bottom w/ parchment rounds) with non-stick spray.
  • In a large bowl mix together the dry ingredients and then add the wet ingredients. Beat with an electric mixer for the same amount of time as specified on the cake box instruction.
  • Fold in the chocolate chips (if using) and pour into a greased bunt pan.
  • Bake for 45-60 minutes just until done. You can do the toothpick test but be careful as it may not come out clean b/c of the melted chocolate chips.
  • When it comes out of the oven let it sit for about 5 minutes, then flip it onto a plate.
  • After it is cooled COMPLETELY you can either dust it with powdered sugar/cocoa for a garnish or frost with your favorite frosting. With the pistachio version I like to frost it with cream cheese frosting and garnish with the chopped nuts.

Published by

Kitchen Composure

Doing what I can, with what I have, in my kitchen.

2 thoughts on “1 Recipe, 3 Different Cakes

  1. Hi Annie! I made this tonight in the vanilla version, only instead of adding white chips I added chocolate chips. So is a vanilla cake with chocolate “dots” all inside. YUM! I am going to frost it with a homemade chocolate frosting tomorrow morning. Just another way this cake can be so diverse and please many tastebuds!

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