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<poem> | |||
1 pkg. Instant Banana pudding mix | 1 pkg. Instant Banana pudding mix | ||
1 pkg. yellow cake mix | 1 pkg. yellow cake mix | ||
4 eggs | 4 eggs | ||
1 c. apricot nectar | 1 c. apricot nectar | ||
1/2 c. Vegetable Oil | 1/2 c. Vegetable Oil | ||
Combine pudding mix with cake mix, eggs, apricot nectar and oil. Mix well with spoon, then beat with electric mixer on medium speed for 5 minutes. Pour into greased 10" tube pan. | |||
Bake at 350 deg. for 60-70 minutes. Cool 10 minutes; remove from pan. | |||
Frost with Tropical Frosting. | |||
TROPICAL FROSTING | <center><u>TROPICAL FROSTING</center></u> | ||
1/4 c. (1/2 stick) softened margarine | 1/4 c. (1/2 stick) softened margarine | ||
1 pkg. Instant Banana Cream pudding mix | 1 pkg. Instant Banana Cream pudding mix | ||
1/4 c. apricot nectar | 1/4 c. apricot nectar | ||
1/4 c. milk | 1/4 c. milk | ||
5 c. sifted powdered sugar | 5 c. sifted powdered sugar | ||
Cream margarine; blend in instant pudding mix. Beat in apricot nectar and milk. Gradually beat in powdered sugar and continue beating until smooth and creamy. | Cream margarine; blend in instant pudding mix. Beat in apricot nectar and milk. Gradually beat in powdered sugar and continue beating until smooth and creamy. | ||
Add extra sugar or milk if necessary, to make desired spreading consistency. | Add extra sugar or milk if necessary, to make desired spreading consistency. | ||
</poem> | |||
Revision as of 18:39, 18 December 2021
1 pkg. Instant Banana pudding mix
1 pkg. yellow cake mix
4 eggs
1 c. apricot nectar
1/2 c. Vegetable Oil
Combine pudding mix with cake mix, eggs, apricot nectar and oil. Mix well with spoon, then beat with electric mixer on medium speed for 5 minutes. Pour into greased 10" tube pan.
Bake at 350 deg. for 60-70 minutes. Cool 10 minutes; remove from pan.
Frost with Tropical Frosting.
1/4 c. (1/2 stick) softened margarine
1 pkg. Instant Banana Cream pudding mix
1/4 c. apricot nectar
1/4 c. milk
5 c. sifted powdered sugar
Cream margarine; blend in instant pudding mix. Beat in apricot nectar and milk. Gradually beat in powdered sugar and continue beating until smooth and creamy.
Add extra sugar or milk if necessary, to make desired spreading consistency.