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Chocolate pistachio poke cake





Put one small box instant choc casino firminy drive with 1c milk over the top of the cake.
In a bowl, prepare pudding.
Nutrition Facts Pistachio Poke Cake Amount Per Serving (1 slice) Calories 342 Calories from Fat 144 Daily Value* Total Fat 16g 25 Saturated Fat 10g 50 Cholesterol 4mg 1 Sodium 333mg 14 Potassium 50mg 1 Total Carbohydrates 47g 16 Sugars 34g Protein 2g 4 Vitamin.I used French Vanilla cake with choc pudding.I hate, hate, hate frosting and icing and never use it because I like my cakes lighter.When Im not working, blogging, or being a mom, I like to work out to balance out the cookies I love to eat.Read more, most helpful critical review 1/13/2012, husband loved.Sugar and just added a little more.Stir with a spoon.Read more 2/28/2004, i've tried three variations of this recipe.Pistachio, poke, cake for as long as I can remember and it turns out great every single time.I tried this recipe using vanilla cake mix and pistachio pudding.I have only one problem with this cake.
You will need: 1 box white cake mix 4 egg whites 3/4 cup vegetable oil 3/4 cup 2 tablespoons water 1 (3.4 oz) package instant pistachio pudding.25 oz package of chopped pecans 2 cups powdered sugar 1/2 teaspoon vanilla 2 tablespoons melted butter 1/3.
Let the dough cool before adding the eggs if it is too hot, they could scramble.
Pour into the prepared pan and sprinkle the chopped pecans evenly on top.Although I usually leave out the sugar - I just use chocolate pudding down the holes and "frost" the cake with a chocolate pudding/cool whip combo.Melissa Williams Blogger at Persnickety Plates Hi!Read more 8/5/2012 So many options with this recipe!Then added another sm box choc pudding with 1c milk and 8oz.Mothers Day is coming up quickly!This is an easy and fun cake that everyone wants the recipe for.I live in Metro Detroit with my husband, our baby girl, and a pretty bad cat.Per Serving: 287 calories; 6 g fat;.4 g carbohydrates;.3 g protein; 6 mg cholesterol; 494 mg sodium.Once cake is cooled, poke holes into the top (I used a candy stick) and pour frosting over the top letting it run through and sink.This cake needs to be kept refrigerated.Every time she makes it she is asked for the recipe.The cooked profiteroles can be stored, unfilled, in a cake tin for up to 4 days, or freeze them for up to a month.


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