Saint Patrick's Day Recipes
St. Patrick's Day Cookie Pudding Cake
Ingredients
- 1 (18.25 ounce) box yellow cake mix*
- 1 small box pistachio instant pudding and pie filling
- 4 eggs
- 1 cup orange juice
- 1/4 cup vegetable oil
- 2 drops green food coloring
- 1 1/2 cups broken chocolate wafers
Instructions
- Heat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
- Combine cake mix, pudding mix, eggs, orange juice, oil and coloring in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes.
- Stir in wafers. Pour into prepared pan.
- Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Do not under-bake.
- Cool in pan about 15 minutes.
- Remove cake from pan and finish cooling on rack.
- Sprinkle with confectioners' sugar, if desired.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.