St. Patrick's Day Cookie Pudding Cake
1 (18.25 ounce) box yellow cake mix
1 small box pistachio instant pudding and pie filling
4 eggs
1 cup orange juice
1/4 cup vegetable oil
2 drops green food coloring
1 1/2 cups broken chocolate wafers
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
Combine cake mix, pudding mix, eggs, orange juice, oil and coloring in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Stir in wafers. Pour into prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Do not under-bake. Cool in pan about 15 minutes.
Remove cake from pan and finish cooling on rack. Sprinkle with confectioners' sugar, if desired.
1 (18.25 ounce) box yellow cake mix
1 small box pistachio instant pudding and pie filling
4 eggs
1 cup orange juice
1/4 cup vegetable oil
2 drops green food coloring
1 1/2 cups broken chocolate wafers
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
Combine cake mix, pudding mix, eggs, orange juice, oil and coloring in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Stir in wafers. Pour into prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Do not under-bake. Cool in pan about 15 minutes.
Remove cake from pan and finish cooling on rack. Sprinkle with confectioners' sugar, if desired.
