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Pistachio Poke Cake


Thursday, January 01, 2004
15 Servings
Ingredients:1 Box (16 ounces) pound cake mix
3/4 cup water
1/2 cup egg substitute
Butter flavored cooking spray
1 package (8 ounces) fat free cream cheese, softened
2/3 cup powdered sugar
3 cups skim milk
2 boxes (1 ounce each) sugar free pistachio pudding mix
2 tablespoons sugar free white chocolate instant pudding mix
1 container (8 ounces) fat free whipped topping, divided use
2 tablespoons chopped pistachios
1. Preheat oven to 350
2. Combine cake mix, water and egg substitute in a large mixing bowl. Beat on low speed 30 seconds, then high speed 3 minutes. Pour batter into a 9x13 inch baking dish sprayed with butter flavored cooking spray. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool completely.
3. Using a 3/8 inch wooden dowel or similar object, poke holes in cake at approximately 3/4 inch intervals.
4. Combine cream cheese and powdered sugar using an electric mixer on low speed. Gradually blend in pudding mixes. Fold in 1 cup whipped topping. Immediately pour pudding mixture over cake. Shake baking dish lightly so that pudding will settle into holes. Refrigerate 5-10 minutes or until pudding is set.
5. Top with remaining whipped topping. Sprinkle with pistachios.
Nutrition Facts:
235 calories, 42g carbohydrate, 6g protein, 4.4g fat, 1.6g saturated fat, 2mg cholesterol, 0.2g dietary fiber, 458mg sodium
Janet Potts, RD, LD
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