Pistachio bundt cake
3 servings
Ingredients
| Quantity | 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 |
Directions
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