Friday, February 20, 2009

pistachio cake

Ashley made a special cake for her dad's birthday. It was de-lish! Dense and moist.
Recipe below.


1 box (18.25 ounces) White Cake Mix
1 Package (3.4 ounces) instant Pistachio Pudding Mix
3 Eggs
1 Cup Vegetable Oil
1 can (12 ounces) Lemon/Lime Soda (such as 7 Up)
Heat oven to 350 degrees. Coat two 9"round cake pans with non stick cooking spray. Line bottoms with parchment paper and spray again. In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high for 4 minutes. Scrape down sides of bowl after 2 minutes. Equally divide batter between prepared cake pans. Bake @ 350 for 35 minutes or until a toothpick comes out clean. Cool layers in pans for 15 minutes on a wire rack. Turn layers out on to rack and cool completely.
1 Package (3.4 ounces) Instant Pistachio Pudding mix
1 1/2 cups Milk1 Container ( 8 ounces) Frozen Whipped Topping thawed
1/2 Cup Pistachio Nuts Chopped for Garnish
In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
Place 1 cake layer on a serving plate and frost top with 1 cup of frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for at least one hour before serving. Store in refrigerator. 16 Servings
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Creative Minx said...

Your recipe may be my first downfall from my new whole living way of life....! OK. I'll remember, moderation... :-)

Thimbleanna said...

Ooooh, would ya look at how thick that icing is on the top??? Great job Ashley!

Stacy said...

That cake looks divine!

Creative Minx said...

Had this for my Bday! Have a good day.