Ingredients: |
Ingredients: Cake:
1 box (18.25 oz) white cake mix
1 pkg (3.4 oz) instant pistachio pudding mix
3 eggs
1 cup vegetable oil
1 can (12oz) lemon-lime soda (regular not diet 7 up or sprite)
Frosting:
1 pkg (3.4 oz) instant pistachio pudding mix
1 cup milk
1 container (8oz-10oz) frozen whipped topping, thawed
1/4 cup chopped pistachio nuts to garnish, optional
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Directions: |
Directions:Heat oven to 350 degrees. Coat two 9" round pans with nonstick cooking spray. Line bottom only with parchment or waxed paper and spray again. I lightly coat with flour on bottom and sides.
Cake:
In a large bowl, use mixer to beat cake mix, pudding mix, eggs, oil & soda on med-high speed for 4 minutes. Scrape down side & bottom of bowl after 2 minutes. Equally divide batter between prepared cake pans. Bake for approximately 35 minutes or until a toothpick inserted in center comes out clean. Cool cake layers completely in pans on a wire rack before frosting (approx. 1-2 hours).
Frosting:
Use mixer to beat 1 cup of milk with second box of pudding mix. Once completely combined, fold in whip cream. If you can't get completely combined, use a mixer on low speed to combine. Frosting should be a light green shade.
To frost:
Use a knife to go around the edges of round pans. Invert pan 1 and remove parchment paper. Place flat side down on a round serving dish. Spread approx. 3/4 c -1 cup of frosting evenly over top. Invert pan 2 and place flat side down with rounded cake on becoming the top. Frost top and sides of cake with remaining frosting.
Garnish top with chopped pistachios. |
Personal
Notes: |
Personal
Notes: For the frozen whipped topping, I prefer Tru whip. It is gluten free and doesn't have the same chemicals that cool whip has. I purchase at Albertsons in the frozen food dept next to the cool whip. Thaw in refrigerator the night before use.
For the milk in the frosting. It will be richer with regular milk but I use 2% and it comes out fine.
If you prefer, you can substitute round pans for one 9x13" pan. Bake at 325 degrees approximately 45 minutes. Frost top only.
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This recipe for Pistachio Cake AKA watergate cake is from