1 pkg. yellow cake mix
4 eggs
1/3 c. sour cream
1 c. chopped seedless grapes
1 (4 oz.) pkg instant pistachio pudding
1 c. water
1/3 c. oil

Combine cake mix, pudding, eggs, water, sour cream and oil. Blend well. Then beat for 2 minutes with electric mixer. Stir in raisins. Pour into greased and floured 10 inch bundt pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. Top with confectioners' glaze.

CONFECTIONERS' GLAZE:

1 tbsp. milk
1 c. sifted confectioners' sugar

Blend.