 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
From a recipe book I got at a yard sale. It was one put together by members of a church and seems to be dated 1976/77. Guess on servings and prep time. Ingredients:
***cake |
1 pkg yellow cake mix |
1 pkg instant pistachio pudding |
4 eggs |
1 c sour cream |
1/2 c oil |
1/2 tsp almond extract |
***filling |
1/2c sugar |
1tsp cinnamon |
1/2c finely chopped walnuts |
Directions:
1. Beat all cake ingredients at medium speed for 2 minutes.
2. Mix filling ingredients together.
3. Pour 1/3 of the batter into a 10 inch tube pan (Bundt or angel food pan). Sprinkle with half of the sugar/nut mixture. Repeat the layers and top with the remaining batter.
4. Bake at 350F for 50 minutes or until center springs back when lightly touched.
5. Cool 15 minutes before removing from pan.
|
|