Wednesday, March 4, 2009

Pistachio Swirl Cake

Combine 1 package (2-layer size) yellow cake mix, 1 package JELL-O Pistachio Instant Pudding, 4 eggs, 1 cup sour cream, 1/2 cup oil and 1/2 tsp. almond extract in large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Combine 1/2 cup sugar, 1 tsp. cinnamon, and 1/2 cup finely chopped nuts. Pour 1/3 of the batter into greased and floured 10-inch tube pan; sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 50 minutes, or until center springs back when lightly touched. Cool 15 minutes before removing from pan.

**This recipe comes for the outside of JELL-O packet. There are still pistachio Jell-o dusting on the inside.

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