Pistachio-almond Pudding Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cake | 1 | Servings | ||
INGREDIENTS
| 1 | Box, 18-oz yellow cake mix | |
| 1 | Box, 3-oz pistachio pudding | |
| 4 | Egs | |
| 1 1/4 | c | Water |
| 1/4 | c | Oil |
| 1/2 | t | Almond extract |
| 7 | Green food coloring | |
| optional | ||
| Confectioner's sugar |
INSTRUCTIONS
Combine all ingredients in large mixer bowl. Beat 4 minutes on medium. Pour into greased and floured 10-inch bundt pan. Bake at 350 for 50-55 minutes. Cool 15 minutes in pan. Sprinkle with sugar. MRS BILLY F. BROOKS (MARGARET) HOLLY GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 2749
Calories From Fat: 1017
Total Fat: 115.3g
Cholesterol: 10.5mg
Sodium: 3451.6mg
Potassium: 432.6mg
Carbohydrates: 409.2g
Fiber: 5.8g
Sugar: 227g
Protein: 23.1g