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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Here's another inspiration from Duncan Hines. Ingredients:
vegetable shortening, for greasing the pan |
1 (18 1/4 ounce) package white cake mix |
1 (3 1/2 ounce) package instant pistachio pudding mix |
4 eggs |
1 cup water |
2/3 cup vegetable oil |
5 drops green food coloring |
1 (3 1/2 ounce) package instant pistachio pudding mix |
1 cup milk |
1 1/2 cups frozen whipped topping, thawed |
chopped pistachio nut |
Directions:
1. COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water and oil; Beat on medium speed for 2 minutes; Stir in coloring and spread batter evenly into a 13 x 9 inch greased pan.
2. BAKE 35 to 40 minutes; Cool completely on a wire rack.
3. COMBINE in a large mixer bowl pudding mix and milk; Beat on low speed for 1 minute; Let set for 2 minutes; Add whipped topping and beat on low speed just to blend; Spread over cooled cake; Sprinkle with chopped pistachios.
4. CHILL until serving: Store leftover cake in the refrigerator.
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