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Midori Cake

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Recipe

 

Yield

12 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Cake
1 box cake mix, yellow
* Camera
3 ounces instant pudding mix, pistachio
*
4 large eggs
Camera
½ cup yogurt, plain
Camera
¾ cup Midori
*
½ teaspoon coconut flavouring
*
½ cup corn oil
Camera
Midori glaze
2 cups powdered sugar
Camera
½ cup Midori
*
½ cup cream cheese
Camera
2 tablespoons butter
Camera
½ teaspoon coconut flavouring
*

Ingredients

Amount Measure Ingredient Features
Cake
1 box cake mix, yellow
* Camera
86.7 ml/g instant pudding mix, pistachio
*
4 large eggs
Camera
118 ml yogurt, plain
Camera
177 ml Midori
*
2.5 ml coconut flavouring
*
118 ml corn oil
Camera
Midori glaze
473 ml powdered sugar
Camera
118 ml Midori
*
118 ml cream cheese
Camera
3E+1 ml butter
Camera
2.5 ml coconut flavouring
*

Directions

Beat cake ingredients for 4 minutes at medium speed.

Pour into well greased Bundt pan.

Bake at 350℉ (180℃) for 50 to 55 minutes. Cool about 15 minutes in pan, then turn out onto cooling rack.

For glaze: Mix glaze ingredients at high speed until smooth and spreadable. Glaze while cake is slightly warm.



* not incl. in nutrient facts Arrow up button

Comments


Sandy

this recipe is missing the Midori you need to add 3/4 cup of Midori

Zhangbo

Just updated the recipe, thanks for your comment, after 1/2 cup of plain yogurt, it should be 3/4 cup of Midori, enjoy!!

anonymous

This is my husband's favorite cake, I make it for his birthday every year!!

 

 

Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 23862% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 70mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 0%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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