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Pistachio-Lime Cake

3 cups Bisquick® Original baking mix

½ cup granulated sugar

1 cup water

½ cup vegetable oil

1 teaspoon grated lime or lemon peel

4 eggs

1 package (4-serving size) pistachio instant pudding and pie filling

1 cup coarsely chopped pistachio nuts or pecans

1 1/3 cups powdered sugar

1 to 2 tablespoons lime or lemon juice

Heat oven to 350°. Grease and flour 12-cup bundt cake pan. Beat baking mix, granulated sugar, water, oil, lime peel, eggs and pudding and pie filling (dry) on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in nuts. Pour into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Mix powdered sugar and lime juice until smooth; drizzle over cake. Sprinkle with grated lime peel if desired. 16 servings.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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