deelady
Executive Chef
Pistachio Pound cake
[FONT=Verdana, Helvetica, sans-serif]1 package of pistachio flavored instant jello pudding mix
1 box of ultra moist yellow or butter cake mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp vanilla flavoring (sometime I have used almond extract)
1 tsp butter flavoring (margarine)[/FONT]
[FONT=Verdana, Helvetica, sans-serif]Pre-heat oven to 375 or 400 depending on your oven and how hot it works normally.
Butter and flour loaf pan and very small cake pan for left over batter (sorry I don't have measurements) put aside.
In a large bowl mix together cake mix, pudding mix, oil, and water on low speed till mixture is moist.
Add eggs one at a time till well blended. Add in vanilla and butter flavorings. Mix at medium/high speed for about 5 minutes. Batter will become thick. Pour batter into loaf pan leaving aprox 1 inch to top of pan. Pour remaining batter in any small baking dish that will hold remaining amount.
Bake for about 45 minutes, check periodically after 30 mins till slightly golden and toothpick comes out barely clean. Of course smaller cake will come out sooner. Beware these cakes over cook fast so I usually allow the tooth pick to come out slightly moist to insure a moist cake. It will cook slightly more after you remove it from the oven.
Cool in pans for about 5 mins, then transfer to a cooling rack Store in airtight container.
There are bits of pistachios in the pudding that adds a little crunch and the color of the cake may throw people off at first but they will soon forget the second they try it! [/FONT]
[FONT=Verdana, Helvetica, sans-serif]1 package of pistachio flavored instant jello pudding mix
1 box of ultra moist yellow or butter cake mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp vanilla flavoring (sometime I have used almond extract)
1 tsp butter flavoring (margarine)[/FONT]
[FONT=Verdana, Helvetica, sans-serif]Pre-heat oven to 375 or 400 depending on your oven and how hot it works normally.
Butter and flour loaf pan and very small cake pan for left over batter (sorry I don't have measurements) put aside.
In a large bowl mix together cake mix, pudding mix, oil, and water on low speed till mixture is moist.
Add eggs one at a time till well blended. Add in vanilla and butter flavorings. Mix at medium/high speed for about 5 minutes. Batter will become thick. Pour batter into loaf pan leaving aprox 1 inch to top of pan. Pour remaining batter in any small baking dish that will hold remaining amount.
Bake for about 45 minutes, check periodically after 30 mins till slightly golden and toothpick comes out barely clean. Of course smaller cake will come out sooner. Beware these cakes over cook fast so I usually allow the tooth pick to come out slightly moist to insure a moist cake. It will cook slightly more after you remove it from the oven.
Cool in pans for about 5 mins, then transfer to a cooling rack Store in airtight container.
There are bits of pistachios in the pudding that adds a little crunch and the color of the cake may throw people off at first but they will soon forget the second they try it! [/FONT]
