A ‘cake-mix-easy’, fix-it-up and call ithomemade pistachio cake.
Recipe: Pistachio Cake
1 (18.25-ounce) package white cake mix 1 (7-ounce) package instant pistachio pudding mix 3 large eggs 1 cup vegetable oil 1/2 cup chopped pistachio nuts 2 1/4 cups milk 2 packages non-dairy topping mix (dry)
In a bowl mix together white cake mixand 1 package instant pistachio pudding mix. Add eggs and blendwell. Stir in oil, chopped pistachio nuts and 1 cup milk. Beatwith an electric mixer on medium speed for 4 minutes. Pour batterinto a greased 13 x 9-inch cake pan. Bake at 350°F (175°C)for 45 to 50 minutes. Cool.
For Frosting: In a bowl combine non-dairytopping mix (dry) and 1 1/4 cups cold milk. Beat withan electric mixer on medium speed until fluffy. Slowly add 1package instant pistachio pudding mix. Beat on low speed untilthoroughly combined. Spread over the cooled cake. Keep refrigerated.
Makes 12 servings.
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