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Recipe Pistachio Nut Cake I (Cake)

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Required Ingredients:

  • 1 cup chopped pecans
  • 3/4 cup white sugar
  • 2 tablespoons ground cinnamon
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3 ounce) package instant pistachio pudding mix
  • 4 eggs
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Preparing/Cooking:

  • Grease bundt cake pan.
  • Mix together chopped pecans, 3/4 cup sugar and ground cinnamon.
  • Cover bottom and sides of the bunt pan with 1/4 of the above mixture.
  • Blend together in a large mixing bowl: cake mix, pudding mix, 4 eggs, sour cream, vegetable oil and vanilla.
  • Alternate layers of batter and crumb mixture in the greased pan.
  • Bake in microwave oven 5 minutes on low.
  • Turn pan around if not on turn table.
  • Bake 12 minutes on high, turning pan 1/4 turn every 4 minutes.
  • Cool 18 minutes before turning out onto a cake dish.
  • Baking time may vary depending on the wattage of the oven.
  • To test for doneness, press lightly on top of cake and if it springs back it is done.
  • Sometimes the very top of the cake will remain moist, don't keep baking it until it is dry because the cake will be too done.
  • Enjoy!
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