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Recipe Pistachio Nut Cake I (Cake)
Home Cooking Recipes
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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