St. Patrick's Day Cookie Pudding Cake
1 (18.25 ounce) box yellow cake mix
1 small box pistachio instant pudding and pie filling
4 eggs
1 cup orange juice
1/4 cup vegetable oil
2 drops green food coloring
1 1/2 cups broken chocolate wafers
1. Preheat oven to 350°F (180°C) gas mark 4. Grease and flour a 10-inch Bundt pan.
2. Combine cake mix, pudding mix, eggs, orange juice, oil and coloring in large mixer bowl.
3. Blend, then beat at medium speed of electric mixer for 4 minutes.
4. Stir in wafers. Pour into prepared pan.
5. Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan.
6. Do not under-bake. Cool in pan about 15 minutes.
7. Remove cake from pan and finish cooling on rack.
8. Sprinkle with confectioners' sugar, if desired.
