MY PISTACHIO CAKE (made from scratch)

2 1/4 cups sifted all-purpose flour
1 1/2 cups sugar
3 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup fat-free evaporated milk
1/2 cup vegetable oil
1/2 cup water
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 (3.4-oz.) box Pistachio instant pudding mix
4 egg whites, unbeaten

Preheat oven to 350 degrees F. Spray Bundt pan with non-stick spray.

Sift flour with sugar, baking powder, and salt. Blend in milk, oil, water, vanilla and almond extract and mix well. Blend in instant pudding mix and beat 2 minutes. Add egg whites and beat 2 minutes. Pour cake batter into prepared pan.

Bake at 350 degrees F for approximately 40 to 45 minutes or until tests done. Cool in pan. Turn out on wire rack to completely cool, then top with fluffy frosting.

FLUFFY PISTACHIO FROSTING

1 1/2 cups cold milk
1 (3.4 oz.) box instant pistachio pudding mix
1 envelope Dream Whip whipped topping mix

Beat milk, dry pudding mix, and dry topping mix together at high speed till soft peaks form, 4-6 minutes.

Frost cake and store in refrigerator.