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Pistachio Almond Puddings Cake Recipe

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This recipe for Pistachio Almond Puddings Cake, by , is from Eubank Elementary School 2011-2012 Bulldog Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanette Tucker

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello Pistachio Flavor Instant Pudding and Pie Filling
4 eggs
1 1/4 cups water
1/4 cup oil
1/2 tsp. almond extract
7 drops green food coloring (optional)

Directions:
Directions:
Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 10-inch tube or fluted tube pan.
Bake at 350 for 50 to 55 minutes or until cake springs back when lightly pressed and begins to pull away from sides of pan. Do not under bake. cool in pan 15 minutes. remove and cool on rack. Sprinkle with confectioners sugar, if desired.

 

 

 

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