Pistachio Cake
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
a.. One 18-1/4 ounce yellow cake mix
b.. 4 eggs
c.. 1 cup club soda
d.. 2 boxes (3.4 ounce) instant pistachio pudding, divided
e.. 1/4 cup vegetable oil
f.. 1 pound white pistachio nuts in the shell, shelled and crushed*
g.. 1-1/2 cups milk
h.. 1 envelope (1-1/2 ounce) envelope of powdered whipping cream
Preparation:
Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and 1/2
cup of the nuts. Mix well and bake in a greased and floured bundt* or tube cake
pan for 45 minutes at 325 degrees F. Cake is done when a long toothpick comes
out clean. Cool in pan on a rack for 10 minutes. Completely cool on rack. When
cool, place cake on serving plate and completely cover with the below icing.
Keep cake in the refrigerator.
Icing: Mix 1-1/2 cups milk, with instant whipped topping, and 1 box instant
pistachio pudding. Mix on low to combine and then on high for 4 minutes. Fold
in nuts and spread on cooled cake.
For a lightly greased 9 x 13 pan, bake for 30-40 minutes. Cool in pan and then
ice.
* 1 cup walnuts, pecans or shelled pistachios, chopped and lightly toasted may
be substituted for the pistachios in the shells
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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