"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pistachio Cake Recipe

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This recipe for Pistachio Cake, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Durkin
Added: Sunday, August 12, 2007


1 white super moist cake mix
5 eggs
1/2 c oil
1/2 c water
1/2 c milk
2 boxes of pistachio pudding

1 box pistachio pudding
1 c milk
1 8 oz cool whip

Mix the cake mix, eggs, oil, water, milk and pudding thoroughly and bake as usual per box instructions.

Blend the pistachio pudding and milk together then fold into Cool Whip and frost the cake when cooled.




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