I baked one up Saturday morning to take to Jamie's that afternoon.
After enjoying her delicious meal of Crock Pot Pulled Barbecue Chicken, coleslaw and onion rings, Josh made us coffee with his French press and we relaxed at the table with dessert.
Well, we relaxed.
They scurried about tending to their five energetic cherubs!
The youngest energetic cherub enjoyed getting in front of the camera lens as I tried to snap a few photos of the cake.
Cambrie also helped me unload load the dishwasher.
This little 14 month peanut is a fearless and constant climber.
Those very short legs do not hinder her from scaling the highest heights.
Here is the recipe for the cake that is just as delicious as Mildred says.
But even better than the cake is a story associated with the author of the cookbook and my dear friend, Mildred. It is a must read story!
Thank you, Mildred, for sharing it.
Pistachio Nut Cake from: A Measure of Love by Linda Martin
1 18-oz box white cake mix
1 small pkg. instant pistachio pudding mix - dry
1/2 cup vegetable oil
1/2 cup orange juice
1/2 cup water
1 tsp. almond extract
3/4 cup chocolate syrup
Combine all ingredients except chocolate syrup. Beat 5 minutes at medium speed of mixer. Pour 2/3 of batter into a prepared Bundt cake pan. Add chocolate syrup to remaining batter and mix. Pour over batter in pan. Bake at 350 degrees for 50-55 minutes. (This is a moist and delicious cake)
Note: I added a glaze made of 1 cup 10X sugar stirred with cream to desired consistency.