Post by Admin on Jul 15, 2005 1:09:36 GMT 10
Pistachio Bundt Cake
1 package (18-1/4 ounces) yellow cake mix
3 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
1 cup vegetable oil
4 eggs
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter or margarine, softened
2 to 3 tablespoons milk
In a mixing bowl, combine dry cake and pudding mixes, water, oil and eggs.
Beat on low speed for 1 minute.
Pour into a greased 9-in. fluted tube pan.
Bake at 350°F for 60-70 minutes or until cake tests clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the glaze ingredients; drizzle over cake.
Yield: 10-12 servings.
1 package (18-1/4 ounces) yellow cake mix
3 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
1 cup vegetable oil
4 eggs
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter or margarine, softened
2 to 3 tablespoons milk
In a mixing bowl, combine dry cake and pudding mixes, water, oil and eggs.
Beat on low speed for 1 minute.
Pour into a greased 9-in. fluted tube pan.
Bake at 350°F for 60-70 minutes or until cake tests clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the glaze ingredients; drizzle over cake.
Yield: 10-12 servings.