PISTACHIO TEA CAKES

INGREDIENTS:

Pistachio Cake Recipe
1 package (18-1/4 ounces) yellow or white cake mix
1 package (3.4 ounces) instant pistachio pudding mix
1 cup 7 up or other lemon lime soda
1 cup canola oil
3 extra large eggs or 4 large
3 drops of green food coloring
1 teaspoon almond extract,
pistachios shelled

For Vanilla Glaze:
2 cups powdered sugar
2 tablespoons water
1 tablespoon melted butter
1/2 teaspoon almond extract
1 drop of green food coloring
Mix together till smooth, add a few more drops of water till thick and flowing to pour over tea cakes

For Chocolate Glaze:
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup
add 2 tablespoons of water to each of these glazes mix thoroughly.

Standard Frosting for Bundt cakes and cupcakes
1-1/2 cups cold milk
1 package (3.4 ounces) instant pistachio pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup pistachios, toasted.
Mix pudding and milk together, fold in whipped topping.
Sprinkle cake with toasted pistachio’s.

INSTRUCTIONS:

Mix all  cake ingredients together with mixer until well blended. Pour into  greased prepared pans such as petite four pan, a tube pan, bundt, or cupcake pan. 
Bake to cake package instructions, usually at 350 for 35 minutes. 

Frost with variations suggestions above and decorate with pistachio nuts.

ORIGINAL recipe: What’s Cookin Italian Cuisine