Summer Pistachio & Chocolate Crunch Cake
A delightful and easy-to-bake cake perfect for summer, featuring a vibrant pistachio flavor, lemon-lime soda, rich chocolate frosting, and a satisfying crunch from toasted phyllo dough.
Equipment
- 9x13-inch baking pan
- Large mixing bowl
- Electric Mixer
- Dry skillet
Ingredients
- 12 fl oz lemon-lime soda (such as Sprite)
- 1 package pistachio cake mix (15.25 oz)
- 1 container chocolate frosting (16 oz)
- 1 cup toasted shredded phyllo dough (kataifi)
Instructions
- Get your oven ready by preheating it to 350°F (180°C). Lightly grease a 9x13-inch baking pan to prevent sticking.
- In a large mixing bowl, gently whisk together the lemon-lime soda and the pistachio cake mix until you have a wonderfully smooth batter. Pour this mixture evenly into your prepared baking pan.
- Bake in the preheated oven for about 20 to 25 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating it's perfectly baked.
- While the cake bakes, prepare your toppings! Use an electric mixer to beat the chocolate frosting until it's light and fluffy, which helps increase its volume and makes it easier to spread. In a dry skillet over medium heat, toast the shredded phyllo dough (kataifi) for 3 to 5 minutes until it's beautifully golden and crisp. Watch it carefully to prevent burning!
- Allow the baked cake to cool down completely for about 30 minutes before frosting. Once cool, spread the whipped chocolate frosting evenly over the top, then generously sprinkle with the toasted kataifi for a delightful crunch. Slice and enjoy your refreshing summer treat!
Notes
Prep Time : 15 mins
Cook Time : 20 mins
Total Time : 1 hr 5 mins
Servings : 24
Calories : 159
Total Carbs: 23g
Net Carbs: 23g
Fats: 7g
Protein: 1g
This light and refreshing cake is a perfect treat for any summer occasion!
