1 c. 7Up, Sprite or Club Soda
3 1/2 oz. pkg. pistachio pudding, instant
1/2 c. finely chopped nuts
1/2 c. coconut
TOPPING:
8 oz. Cool Whip
3 1/2 oz. pistachio pudding
1/2 c. coconut
3/4 c. chopped nuts
Mix all cake ingredients.
Pour into greased pan and bake 45 minutes at 350 degrees.
NOTE:
Recipe calls for 13 x 9 inch pan but I prefer bundt or angel food pan.
Fold all topping ingredients together until mixed.
Spread on cake and sprinkle with coconut and nuts.
155181
UGLY
DUCKLING
PUDDING
CAKE
1 pkg. yellow cake mix
1 pkg. lemon instant pudding (sm. size)
1 (16 oz.) can fruit cocktail, including syrup
1 c. angel flake coconut
4 eggs
1/2 c. oil
1/2 c. chopped nuts
1 c. brown sugar, firmly packed
Blend all ingredients except brown sugar and nuts.
Beat 4 minutes at medium speed of electric mixer.
Pour into greased and floured 9 x 13 inch pan.
Mix
brown sugar and nuts and sprinkle over cake.
Bake at 325 degrees for 45 minutes
or until tests done.
(Do not underbake.)
Let stand 15 minutes.
Spoon on hot
butter glaze.
Serve warm or cold with whipped topping, if desired. BUTTER GLAZE:
1/2 c. margarine
1/2 c. sugar
1/2 c. evaporated milk
Boil 2 minutes.
Stir in 1 1/3 cups angel flake coconut.
155182
ITALIAN
CREAM
CAKE
1 pkg. white cake mix
1 pkg. instant vanilla pudding (3 1/2
oz.)
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