Pistachio Ripple Chocolate Cake Recipe

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Pistachio Ripple Chocolate Cake
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Ingredients
9
Count
Nutrition
73
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Grease and flour a Bundt pan. Sprinkle chips and pecans over bottom of pan.
  2. Mix cake ingredients except the chocolate sryup and confectioners sugar in usual manner.
  3. Reserve 1 cup batter. Pour remaining batter into pan.
  4. Add sryup to reserve batter, pour over batter in pan.
  5. Bake 1 hour at 350. Cool 30 minutes. Turn out onto plater and sprinkle with powdered sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 72.81 Kcal (305 kJ)
Calories from fat 56.15 Kcal
% Daily Value*
Total Fat 6.24g 10%
Cholesterol 20.46mg 7%
Sodium 23.88mg 1%
Potassium 28.31mg 1%
Total Carbs 3.59g 1%
Sugars 0.88g 4%
Dietary Fiber 0.29g 1%
Protein 1.2g 2%
Iron 0.3mg 2%
Calcium 8.7mg 1%
Amount Per 100 g
Calories 328.08 Kcal (1374 kJ)
Calories from fat 253.01 Kcal
% Daily Value*
Total Fat 28.11g 10%
Cholesterol 92.2mg 7%
Sodium 107.6mg 1%
Potassium 127.57mg 1%
Total Carbs 16.2g 1%
Sugars 3.99g 4%
Dietary Fiber 1.33g 1%
Protein 5.41g 2%
Vitamin C 0.1mg 0%
Iron 1.3mg 2%
Calcium 39.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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