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Cakes

Chocolate Pistachio Cake

1 Pkg of White or Yellow Cake Mix (w/o Pudding in the Mix)
1 Small Pkg Instant Pistachio Pudding Mix
1/2 Cup Orange Juice
1/2 Cup Water
4 Eggs
1/2 Cup Vegetable Oil
1/2 Cup Chocolate Syrup

Combine all ingredients except chocolate syrup. Pour about three-fourths of the batter into a greased and floured Bundt pan. Add chocolate syrup to the remaining batter. Mix well. Pour this mixture over batter in the pan. bake at 350 (325 for colored Bundt pan) for about 1 hour. Cool in pan about 10 minutes and then remove. Note: For a more festive look, drizzle cooled cake with additional 1/2 cup Chocolate Syrup. Sift confectioners sugar over top.

 
Coconut Cream Cake
Frosting
8 Oz. Cream Cheese
2 Tbs. Milk
1 Lb. Powered Sugar 3 3/4 Cup
1 Tsp. Vanilla
1 Cup Flaked Coconut

Cake
1 Pkg. White Cake Mix With Pudding
1/4 Cup Vegetable Oil
3 Large Eggs
1 Cup Skim Milk
1 Tsp. Coconut Extract
8 Oz. Sour Cream 
Beat first 6 ingredients for 2 minutes on high and then for 1 minute on low speed. Pour into greased 13 X 9 pan. Bake at 350 for 40-50 minutes or until done. Test for doneness with toothpick in center. Cool in Pan. Blend all frosting ingredients except coconut. Frost with cream cheese frosting and sprinkle with coconut.