Chocolate Pistachio Squares

  • recipe

    Chocolate Pistachio Squares


    Betty Crocker

Dish TypeDessert
Prep Time110
Cook Time0
INGREDIENTS Total items( 9 )
  • recipe Betty Crocker Supermoist French Vanilla Premium Edition Cake Mix
    1 pcs
  • recipe Hersheys Semi Sweet Chocolate Chips
    100 g
  • recipe Al Ain Egg Medium
    2 pcs
  • recipe Afia Corn Oil
    80 ml
  • recipe Arwa Water
    230 ml
  • recipe Bayara Pistachio Kernels Jumbo
    125 g
  • recipe Betty Crocker Whipping Cream Mix
    2 pcs
  • recipe Almarai Fresh Milk Full Fat
    230 ml
  • recipe Hersheys Genuine Chocolate Syrup
    10 tbsp

How to Make

  • Preheat oven to 180°C. Grease 33x23cm cake pan with butter. Line base and long sides with baking parchment paper.
  • Place cake mix in large bowl; remove 1 tablespoon of the dry mix to smaller bowl, and stir in chocolate chips to coat. Set aside.
  • Add eggs, oil and water to cake mix in large bowl. Using electric mixer, beat on low speed until moistened, and then beat on medium speed 2 minutes. Fold in chocolate chips mixture and pistachio nuts.
  • Pour batter into cake pan; spread evenly.
  • Bake 44 to 46 minutes or until golden and toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes, and then use parchment paper to carefully lift cake out onto cooling rack. Cool slightly.
  • Beat whipping cream mix and cold milk in medium bowl as directed on package.
  • Cut warm cake into squares. Drizzle with chocolate sauce, and sprinkle with chopped pistachio nuts. Serve with whipped cream.
  • Add a few drops of peppermint extract to cake batter for a mint flavor.
  • Tossing chocolate chips in some of the dry cake mixture will help prevent them from sinking during baking.