Pistachio Cake

Ingredients

• 2 small boxes instant pistachio pudding mix
• 1 (18.5 ounce) box 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 whipped topping mix

Instructions

1. Heat oven to 350 degrees F. Grease and flour** a 10-inch Bundt pan.
2. In a large bowl, mix together cake mix, 1 box pudding, water, eggs and oil.
3. Pour into the prepared Bundt pan.
4. Bake at 350 degrees F for 45 minutes, or until done.
5. Allow to cool.
6. To make frosting, n a mixing bowl, combine 1 box instant pudding, milk and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!