Pistachio Nut Bundt Cake
1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9 inch Bundt pan.
In a medium bowl, stir together the cake mix and instant pudding. Add
the sour cream, oil and eggs, mix well. Pour half of the batter into the
prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over
the batter in the pan. Cover with the remaining batter.
Bake for 1 hour in the preheated oven, until cake springs back when
lightly touched. Cool for 15 minutes in pan before inverting onto a wire
rack to cool completely. When cake is cooled, dust with confectioners'
sugar
Makes 12 servings
a great site with great recipes
http://dmoz.org/Home/Cooking/Nuts_and_Seeds/Pistachios/
Recipes from Lanier Publishing
South Woodstock, Vermont.
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