Pistachio bundt cake

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

Similar recipes