Pistachio Cake is a delicious cake recipe that I enjoyed while growing up. You use a boxed cake mix, and add some additional ingredients to this and you have a wonderfully fresh tasting pistachio cake. My grandmother McDowell was often made pistachio cake when I went to go visit her. You can prepare this as a double layered cake or even in a 13 x 9 inch pan. Both are equally as good. I hope you enjoy this classic cake recipe that I have enjoyed for so many years.
1 pkg. white or yellow cake mix
1 pkg. (4 serving size) pistachio instant pudding mix
3 eggs
1 c. club soda or water
1/2 c. oil
1/2 c. chopped nuts
FROSTING:
1 1/2 c. cold milk
1 env. Dream Whip
1 pkg. pistachio pudding mix
Cake: Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan. Bake for 30-35 minutes at 350 degrees. Cool and frost.Frosting: Pour the milk into a deep bowl. Add the Dream Whip and the pistachio pudding mix. Beat slowly to blend. Gradually increase speed until mixture forms peaks. Spread on cake.
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