Ingredients:
16 oz box almond flavored or white cake mix (must NOT be the kind with pudding added, ie, Duncan Hines)
3 oz package pistachio instant pudding mix
3/4 cup cold water
green food coloring
3/4 cup cooking oil
4 eggs
1 tsp almond extract (omit if you use the almond flavored cake mix)
Directions:
Stir cake mix with pudding mix. If more color is desired, add a few drops of food coloring to water. Add water and oil to the mix. Then add almond extract. Add the eggs, one at a time, using low speed of mixer. Beat 5 minutes. Grease a large angel food cake or Bundt pan. Bake 350 degrees for 45-50 minutes. Cool, then remove from pan. Add icing as desired (I always like to ice with a white sugar icing). Cake freezes well.
