Pistachio Cake

 Cake mixes of today have less in them than cake mixes of yesterday which has been the reason a lot of young bakers including my granddaughters wonder why their cake batter didn’t fill the pan very high ( 9×13 especially } like the cake batter did when their moms and grandma’s did when they used cake mixes.. They do say ( on cake central and other cake sites to buy two mixes then remove 7 tablespoons out of the second box to add to the cake mix you’re going to use and that will give you the proper amount of dry cake mix needed to fill your cake pans properly.

• 1 box of white cake mix
• 1 cup of water
• 2 (3.4 ounces each) Pistachio Instant Pudding mix
• 1/2 cup of oil (canola or vegetable)
• 5 large eggs
• Powdered sugar to sprinkle on top

Preheat oven to 350 degrees F.  Spray a bundt cake pan with non-stick cooking spray, making sure it is coated well.

In a large mixing bowl, beat the first four ingredients together, then add one egg at a time, beating into the mix. Mix for 2 minutes.

Ingredients

• 1 box of white cake mix
• 1 cup of water
• 2 (3.4 ounces each) Pistachio Instant Pudding mix
• 1/2 cup of oil (canola or vegetable)
• 5 large eggs
• Powdered sugar to sprinkle on top

Directions

Preheat oven to 350 degrees F.  Spray a bundt cake pan with non-stick cooking spray, making sure it is coated well.

In a large mixing bowl, beat the first four ingredients together, then add one egg at a time, beating into the mix. Mix for 2 minutes.

Pour batter into prepared bundt pan. Bake on middle rack of oven for 55-60 minutes (adjust baking time according to how fast/slow your oven bakes). Check center of cake with a toothpick to make sure it comes out clean. Remove from oven and cool in pan for 10-15 minutes, then transfer  to a cooling rack and allow to cool completely. Last, dust with powdered sugar, slice, serve, enjoy!