Pistachio Cake I Chef John's Recipe
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| Pistachio Cake I |
"This is a very good tasting cake, and easy to make."
Ingredients :
- 1 (3.4 ounce) package instant pistachio pudding mix
- 1 (18.25 ounce) package white cake mix
- 5 eggs
- 1/2 cup vegetable oil
- 1 1/2 cups water
- 1 1/2 cups milk
- 2 (1.5 ounce) envelopes instant dessert topping
Instructions :
| Prep : 30M | Cook : 14M | Ready in : 1H30M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
- Bake at 350 degrees F (175) 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.
Notes :
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