one99 gramspackage of jello instant pistachio pudding
4eggs
3/4cupchopped pistachios 1/4 cup reserved to the side for topping
1 1/4cupwhole milk
1/3cupcanola oil
1teaspoonvanilla extract
1 3/4cupsall-purpose flour
3tablespoonscornstarch
4teaspoonsbaking powder
1teaspoonsalt
Instructions
Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the DRY pistachio pudding mix and combine thoroughly.
Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
Mix in the chopped pistachios.
Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
Pour the cake batter into the prepared Bundt pan and bake for 60-70 minutes, or until a tester inserted into the center of the cake comes out clean.
I CAN'T ASSERT ENOUGH - IF YOUR CAKE FALLS, YOU DIDN'T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST BY THE INNER HOLE IN THE BUNDT PAN.