Table of Contents
Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
Turn cake onto a cooling rack and cool completely. Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks.
mix and bake cake according to package in 13×9 in pan. while hot poke holes with a small spoon handle or skewer. mix pudding mix with powdered sugar, whisk in milk. while runny immediately pour over the warm cake. cool completely and frost with cool whip or pudding (or mix). refrigerate at least 1 hour, or overnight.
POKE holes in cake using standard plastic drinking straw, about 3/4-inch apart, almost to bottom of cake. WHISK milk and pudding mix in medium bowl until completely smooth. Pour into holes and over surface of cake. Gently tap pan on countertop so pudding mixture flows into holes. Chill 1 hour. SPREAD whipped topping over cake.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…