Monday, November 4, 2013

Pistachio Bundt Cake

Happy Monday!  
I made this cake on Sunday and it turned out
very moist, very dense and very very good!  The family gave it  two thumbs up.  

Print Here 


For Cake:
1 Box Yellow Cake Mix ( 15.35 Ounce)
1/2 Cup Vegetable Oil
1 Cup Water
3 Whole Eggs
1 Cup Sour Cream
1 Box Sugar Free Pistachio Instant Pudding ( 1 Ounce) 

For Topping:
1 Cup Powdered Sugar
1 Teaspoon Vanilla
1 Tablespoon Butter Softened
2-3 Tablespoons Milk or 1/2 and 1/2

1/8 Cup Chopped Shelled Pistachios
1/8 Cup Chopped Milk Chocolate Morsels
1/8 Cup Chopped White Chocolate Morsels


1.  Preheat oven to 350 degrees.
2.  Beat cake mix, oil, eggs,water, sour cream and pudding mix on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.  Pour into greased bundt pan.
3.  Bake for 55 minutes or until toothpick inserted in the middle comes out clean.  Cool 10 minutes before removing from pan.  Cool completely before frosting.

For Frosting:

In small bowl, combine powdered sugar, butter, vanilla  and milk.  Stir, add more milk to get to desired consistency.   Drizzle over cake. Sprinkle chopped nuts and chopped chocolate.  Serve.

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