By Carol Ramos,
Pistachio cake
Adapted from
1 18.25-ounce package yellow cake mix
1 3.4-ounce package instant pistachio pudding mix
4 eggs
1-1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan or Bundt pan
2. In a large bowl, mix together cake mix and pudding mix. Make a well in the center and pour in the eggs, water, oil and vanilla extract,
3. Blend ingredients and beat for 2 minutes at medium speed until smooth.
4. Pour into prepared pan. Bake for 50-55 minutes or until cake springs back when lightly pressed. Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
Glaze
1-1/2 cups powdered sugar, sifted
Enough whole milk to achieve runny consistency
Add milk tablespoon by tablespoon to powdered sugar until desired consistency is achieved. Pour over cooled cake. Let set and serve.
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