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| The Pastry Chef's Baking |
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs
1-1/2 cups water
1/4 cup Watkins Grapeseed Oil, Original Flavor
1/2 teaspoon Watkins Almond Extract
1/2 - 1 teaspoon Watkins Pistachio Extract.
Confectioners' sugar
Finely chopped pistachios, optional
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine the first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Dust with confectioners' sugar. If desired, sprinkle with pistachios. Yield: 12 servings.
TIP: To keep tulips from drooping, take a knife and insert a vertical slit on the top of the stem by the flower. This prevents the tulips from over drinking thus causing it to droop.
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