Page 62 - By His Hands We Shall Be Fed Test 2

PISTACHIO CAKE

Peggy Brock

1 lg. bx. white cake mix 1/2 C. finely chopped walnuts or pecans
1 sm. bx instant pistachio (looks like cornmeal)

pudding mix 3 lg. eggs

1 C. vegetable oil 1 C. milk

Mix dry cake mix and dry pudding mix together; add eggs and blend well. Add oil,

ground nuts and milk. Beat for 4 minutes at medium speed. Pour into greased 13x9x3” pan.

Bake for 45 to 50 minutes at 350°.

Frosting:

1 bx. (2 env.) whipped topping mix Cherries, nuts and coconut,

1 1/4 C. cold milk for decoration
1 sm. bx. instant pistachio

pudding mix

Beat dry whipped cream mix with cold milk. Slowly add pudding mix. Spread on

cooled cake. Decorate. Keep refrigerated.

MRS. NANCE’S POUND CAKE

Vickie Keown

1 C. Crisco 1 C. milk

2 C. sugar 2 tsp. baking powder

3 C. plain flour 1 tsp. vanilla

4 eggs

Cream sugar and shortening. Add eggs, then other ingredients. Bake at 350° until

golden brown, approximately 1½ hours.