Beat together cake ingredients.
Pour into ungreased tube pan.
Bake at 350 for 40-45 minutes.
Frosting: Mix together ingredients until smooth.
Mix all ingredients and beat well for 8 to 10 minutes.
Put 2 cups of batter in another bowl and mix with 1/2 package of instant chocolate pudding.
Pour half of pistachio mixture into greased and floured Bundt pan, then do the same with the chocolate mixture, then the rest of the pistachio mixture.
Bake for 60 to 70 minutes in a 350\u00b0 oven.
Frost with chocolate frosting.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
PREPARE PISTACHIO CAKE:
Preheat oven to 350\
Preheat oven to 350 degrees.
Grease bundt cake pan.
Combine and mix all cake ingredients.
Combine and mix all topping ingredients, in a separate bowl.
Add 1/2 of cake mixture to pan.
Add 1/2 of topping mixture to pan.
Repeat layers.
Bake one hour.
Allow to cool before removing from pan.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
Follow recipe on the cake mix box for mixing and baking the cake.
Bake two layers.
When cake is baked, turn on baking rack until cool.
Mix pistachio instant pudding mix as directed on the box.
Let chill until set.
(You can make the pudding before time to use it.)
Take the pudding mix after it has set and spread on one layer of cake.
Place the other layer on top of first layer. Spread chocolate frosting on top and sides of cake.
Combine all ingredients in a large mixing bowl.
Blend, then beat at medium speed of electric mixer for 2 minutes.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until the cake springs back when lightly pressed.
Cool in pans for 15 minutes.
Remove from pans.
Cool on rack.
Use the recipe for \"Pistachio Fluffy Frosting,\" in this cookbook to frost the cake.
Mix all ingredients together.
Spray 13 x 9 pan.
Bake at 350\u00b0F for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch.
(Cool cake completely before frosting.).
Mix together frosting ingredients and spread over cake.
Refrigerate until ready to eat and hold in the fridge for up to two weeks!
Enjoy!
o 350.
Mix all cake ingredients together. Beat about 2
Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
Refrigerate at least 2 hours or overnight before serving.
Mix ingredients together in order given.
Pour into greased Bundt pan.
Bake at 350\u00b0 for 40 to 45 minutes or until done.
Let cool in pan until barely warm.
Ice cake with following recipe.
Blend the above ingredients for 2 minutes.
Grease and flour Bundt pan.
Pour batter into pan and bake at 350\u00b0 for 45 to 50 minutes, or until done.
Frost with Pistachio Frosting (see recipe).
Mix together sour cream, cake mix, pudding mix, eggs and oil. Beat well after each egg.
Pour 1/2 of the batter into a greased and floured angel food cake pan.
Combine nuts, sugar and cinnamon. Sprinkle half of this mixture over batter in pan.
Pour remaining batter on top of cinnamon mixture.
Sprinkle remaining cinnamon mixture on top.
Bake at 350\u00b0 for 45 to 55 minutes.