Pistachio Bundt Cake Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust.
Prep: 10 min. Bake: 1 hour + cooling Yield: 12 Servings 1 package yellow cake mix (regular size) 2 packages (3.4 ounces each) instant pistachio pudding mix 1 cup water 4 eggs 3/4 cup vegetable oil GLAZE: 1 cup confectioners' sugar 1 tablespoon butter, softened 2 to 3 tablespoons milk In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Nutritional Facts 1 serving (1 piece) equals 406 calories, 20 g fat (4 g saturated fat), 74 mg cholesterol, 415 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein. Source: TasteofHome.com ~*Piper*~ http://groups.yahoo.com/group/Gourmet_Desserts/ ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: [email protected] [email protected] <*> To unsubscribe from this group, send an email to: [email protected] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
