pistachio bundt cake
- Categories
- Cake/cookie
- Yield
- 3 servings
| Measure | Ingredient |
|---|---|
| 1 | Box white cake or sour cream |
| White cake | |
| 2 packs | Instant pistachio pudding |
| ½ cup | Milk |
| ¼ cup | Flour |
| 5 | Eggs |
| ½ cup | Oil |
| ½ cup | Water plus 2 tablespoons |
Mix and add eggs, one at a time. Bake at 350 degrees for 1 hour.
Let cool for 20 minutes and remove from Bundt pan. Cut in 3 layers.
Frosting: Use 1 pint of whipping cream. Beat until barely thick. Add package pistachio pudding and 1 (8 ounce) Cool Whip. Spread between layers and on all sides of the cake. Randy Rigg Submitted By RANDY RIGG On 10-03-94
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