"Food is an important part of a balanced diet."--Fran Lebowitz

Pistachio Cake Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  

Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 (3.4 ounce) package instant pistachio pudding mix
1 (18.25 ounce) package white or yellow cake mix
5 eggs
1/2 cup vegetable oil
1 1/2 cups water
1 1/2 cups milk
2 (1.5 ounce) envelopes instant dessert topping

Frosting:
1 package instant pistachio pudding mix
1 cup cold milk
1 envelope dry non-dairy topping mix
1 4-ounce container frozen non-dairy topping, thawed

Directions:
Directions:
Cake:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan. Bake at 350 degrees F for 45 minutes, or until done. Allow to cool.

Frosting:
In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick (about 3-5 minutes). Fold in thawed frozen topping. Spread on the cooled cake.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

104W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!