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Pistachio Cake Recipe

   
 

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     Pistachio Cake

Category   Desserts - Breads
Sub Category   Low-fat
Servings   16

Ingredients
1 (18.25 ounces) Duncan Hines Yellow Cake Mix
1 (3.4 oz) package of instant pistachio pudding
1 cup milk
1/2 cup water
¼ cup unsweetened applesauce
2 Tbsp oil
1 tsp vanilla
½ tsp almond extract
2 eggs
 
2 egg whites
Glaze- 1½ cups powdered sugar
1/4 tsp almond extract
1 1/2 Tbsp milk
1 drop green food coloring
1 Tbsp sprinkles

Instructions
Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour in it, see shopping tip below. In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs and egg whites. Beat well. Add the eggs and egg whites. Mix well. Pour the cake batter evenly into the coated Bundt pan. Bake for 55-60 minutes until a toothpick inserted comes out clean. Cool for about 10 minutes and then carefully remove from pan.
Let cake cool completely. In a small bowl, mix together all the topping ingredients except the sprinkles. Mix until very thick and smooth. Drizzle glaze over the top of the cake. Decorate with sprinkles on top, if desired.


Originally Submitted
5/1/2012





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