Monday, March 12, 2012

Monday’s Bread Bowl: Pistachio Cake

A nutty, dizzying delight

Every slice of this cake makes a light and soft dessert. Try our pistachio cake if you’re tired of the usual vanilla or chocolate. Pistachio provides the delicate and unique flavor note. Here’s the recipe:

What you will need:

1 wooden spoon
1 large spoon
½ cup rum (or lemon lime soda)
1 tbspn all-purpose flour
2 (9-inch) round cake pans
Non-stick cooking spray
1 package Duncan Hines Classic White Cake Mix
Whites from 3 large eggs per box instructions/ingredients
1 (3.4 oz) package pistachio pudding mix
1 cup apple sauce
1 package Duncan Hines vanilla frosting

Cooking and Directions:

Follow instructions on side of cake mix box substituting apple sauce for vegetable oil and decrease water by 1/2 cup because that will be substituted with rum. Add pudding mix and rum then blend well. Be careful not to over mix. Grease pans with non-stick cooking spray then coat bottom and sides with flour. Pour cake batter into pans and bake. Test center for doneness with toothpick. Let cake layers cool then frost.

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