Recipe courtesy of Lynn Fernandez and BGETeamGreen Member Ron Dimpflmaier aka CptnRon302 Decadent and delicious, this Pistachio pudding cake is perfect for the pistachio lover in your life.
Set the EGG for indirect cooking with the convEEGtor at 350°F/176°C.
Combine all cake ingredients and mix well. Pour into a greased and floured Bundt® pan. Bake for one hour. Once finished, let the cake cool in the pan. Once cooled, removed from the pan and place on cooling rack until cool enough to frost
Mix all the frosting ingredients together. If the consistency of the frosting is too thick add milk or heavy cream. Frost the cake once the cake has cooled. Top cake with green sugar or crushed pistachios.
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