The Mixed Stew is going on hiatus from April 6th
thru April 10th. We hope everyone enjoys
a week of sweet repeats. The Mixed Stew will be back on April 13th with even
more yummy posts. Happy Easter!
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.
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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