Grandma Ruth’S Sour Cream Pistachio Pudding Cake (With Cinnamon Chocolate Ribbon)

• 1/2 cups Granulated Sugar
• 4 teaspoons Cocoa Powder
• 4 teaspoons Cinnamon
• 1 box (about 18 Oz. Box) Yellow Cake Mix
• 1 box (1 Oz. Box) Instant Pistachio Pudding
• 1/2 cups Vegetable Oil
• 1/2 teaspoons Almond Extract
• 1 cup Sour Cream
• 9 drops Green Food Coloring
• 4 whole Eggs
• 1/4 cups Powdered Sugar

1. Preheat oven to 350F. Spray and flour a bundt pan and set aside.
2. In a small bowl, stir together granulated sugar, cocoa, and cinnamon. Set aside.
3. In a large bowl, combine cake mix, pudding mix, oil, extract, sour cream, and food coloring. Stir in the eggs. With the mixer on the lowest setting, blend for seven minutes. The batter will be very thick.
4. Spoon half of the batter into the prepared pan. Sprinkle half of the cocoa mixture over the top. Repeat layers, ending with cocoa mixture on top. Bake 50- 55 minutes.
5. Cool in the pan for 15 minutes before turning out. Sift powdered sugar over the top when completely cool.

sugar, cocoa, cinnamon, vegetable oil, almond extract, sour cream, eggs, ubc

Taken from tastykitchen.com/recipes/desserts/grandma-ruthe28099s-sour-cream-pistachio-pudding-cake-with-cinnamon-chocolate-ribbon/ (may not work)