Pistachio Cake I

Name: Pistachio Cake I
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 85 grams envelopes instant dessert topping; 5 eggs; 96 grams package instant pistachio pudding mix; 355 milliliters milk; 118 milliliters vegetable oil; 355 milliliters water; 517 grams package white cake mix

Pistachio Cake I requires around 1 hour and 30 minutes from start to finish. This recipe makes 10 servings with 390 calories, 6g of protein, and 16g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a dessert. Head to the store and pick up cake mix, milk, instant pistachio pudding mix, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil.

Ingredients you will need

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Pour into a greased and floured Bundt pan.

Equipment you will use

Kugelhopf Pan

Bake at 350 degrees F (17

Equipment you will use

Oven

degrees C for 45 minutes, or until done. Allow to cool.

To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

Ingredients you will need

Spread

Whipped Topping