Ingredients
- 1 (18 oz) pkg yellow cake mix
- 3 3/4 oz (4 serving size) instant Pistachio Pudding powder
- 4 eggs
- 1 cup water
- 1/3 cup sour cream
- 1/3 cup oil
- Vanilla Buttercream Frosting (recipe follows)
Preparation
Step 1
Dump cake mix and pudding powder into 2-qt mixing bowl.
Put everything else into your blender. Blend about 10 seconds or just till combined. Pour over powder mixture.
With electric mixer on medium speed, beat about 4 minutes, scraping down sides of bowl often. Pour batter into greased and floured 12-cup Bundt pan.
Bake 350F 55 minutes or till tester inserted through cake comes out clean. Let cake cool in pan, upright, on wire rack 30 mins. Loosen carefully & invert onto pretty serving plate.
Drizzle top of cake with buttercream icing and a neat scoop of Pistachio ice cream to top it .
Chill cake 1 hour before cutting to serve 8 to 10.
Vanilla Buttercream Frosting:
1 teaspoon milk
1 teaspoon vanilla
Pinch salt
1 cup butter, softened, cut into squares
3 ½ cups powdered sugar
Place ingredients into the blender container in the order listed and secure the lid.
Switch machine to start and slowly increase from low, then high. You may need to make adjustments to the speed, processing time, and/or ingredient quantities.
Blend for 45 seconds to 1 minute making sure the ingredients are blended into the blades. Blend just until all powder sugar is incorporated and immediately stop If this does happen, just toss the buttercream mixture into the refrigerator for 10-15 minutes until set and able to pipe onto cake.