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Cindy's Pistachio Cake
Cindy's Pistachio Cake

Cindy's Pistachio Cake

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Cake:
1 box white cake mix
2 boxes pistachio instant pudding
5 eggs
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
Icing:
1 box pistachio instant pudding
1/2 cup milk
1 large container whipped topping
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Let's Make It
1
Cake:
2
Combine all ingredients and blend on low speed for 1 minute then blend at high speed for 2 minutes. Pour into a greased and floured tube pan or fluted tube pan.
3
Bake for 1 hour at 325 degrees F. Do not open oven during baking. Cake is done when a wooden toothpick is inserted and comes out clean. Let cool on rack for 15 minutes then remove from pan and let cool for 2 hours on rack before icing.
4
Icing:
5
Blend pudding and milk together (mixture will be thick). Pour whipped topping into separate mixing bowl. Add pudding mixture while blending on high speed and blend until fully incorporated.
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