Pistachio Whiskey Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, vanilla
|
* |
| 1 | large |
eggs
|
|
| 1 | x |
vegetable oil
|
*
|
| ½ | cup |
water
|
|
| ¾ | cup |
whiskey
|
* |
| 1 | package |
instant pudding mix, pistachio
|
* |
| 1 | cup |
maraschino cherries
chopped |
*
|
| 1 | cup |
walnuts
chopped |
|
| 2 | cups |
chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, vanilla
|
* |
| 1 | large |
eggs
|
|
| 1 | x |
vegetable oil
|
*
|
| 118 | ml |
water
|
|
| 177 | ml |
whiskey
|
* |
| 1 | package |
instant pudding mix, pistachio
|
* |
| 237 | ml |
maraschino cherries
chopped |
*
|
| 237 | ml |
walnuts
chopped |
|
| 473 | ml |
chocolate chips
|
*
|
Directions
Prepare cake mix as directed on package, use recommended amount of eggs and oil but ½ cup water and ¾ cup whiskey for the liquid.
Blend in the pudding mix, then fold in the cherries, walnuts and chocolate chips.
Bake in greased and floured Bundt pan for 50 to 60 minutes at 350℉ (180℃).
Let cool before adding glaze.
