pistachio cake

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

Recipe below.

PISTACHIO CAKE

Cake:

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.

Frosting:

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