"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pistachio Cake Recipe

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Pistachio Cake image

 

This recipe for Pistachio Cake, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
SANDI THROGMARTIN
Added: Tuesday, May 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Package (18-1/4 ounces) white cake mix
1 package (3.4 ounces) instant pistachio pudding mix
1 cup lemon-lime soda
1 cup vegetable oil
3 eggs
1 cup chopped walnuts

FROSTING;
1-1/2 cups cold milk
1 package (3.4 ounces) instant pudding
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cups chopped pistachios. toasted
Whole red shell pistachios and fresh mint, optional

Directions:
Directions:
In a mixing bowl, combine the first five ingredients. Beat on a medium, speed for 2 minutes: stir in walnuts. Pour into a greased 13-in. x 2 in. baking pan. Bake at 350 for 45-50 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.

For Frosting: In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping. Spread over cake. Sprinkle with pistachios and mint if desired. Refrigerate leftovers.! Enjoy

Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
Christy, have me over when you have this! Your Dad loves it too! Love ya, Aunt Sandi.

 

 

 

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