These mini pistachio cake bites are dunked in an almond glaze, completely covering them. It doesn’t get much better than this. They stay fresh and soft for several days.
INGREDIENTS
1 (16.25 oz.) box white cake mix
1 (3.4 oz.) box instant pistachio pudding mix
4 large eggs
3/4 c. canola or vegetable oil
3/4 tsp. almond extract
2 drops green food coloring
raspberries or chopped pistachios, for garnish, opt.
Almond Glaze
4 c. powdered sugar, sifted
1/2 c. water
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 Tbl. canola oil
INSTRUCTIONS
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