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Monday, December 15, 2008

Recipe: Pistachio Pudding Cake

My friend Helen asked for the recipe for the Pistachio Pudding Cake I made for the cookie party so I figured it was a good excuse to post it for everyone.

Here is the link to the web page, which also has a variety of variations on the cake. I chose the one with the least oil in it.




1 3-ounce package instant pistachio pudding mix
1 package white cake mix
5 eggs
1/2 cup vegetable oil
1 1/2 cups water


1 3-ounce package instant pistachio pudding mix
1 1/2 cups milk
2 envelopes instant dessert topping

* Preheat oven to 350 degrees. 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. 3 Bake at 350 degrees 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.
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