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Double Pistachio Cake Recipe

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

Added: Monday, April 7, 2008


1 pkg yellow cake mix
1 pkg (4 serving size) pistachio instant pudding
3 eggs
1/4 c vegetable oil
1 c club soda
1/2 c chopped nuts (walnuts, pecans or pistachios)
or flaked coconut (if desired - see directions)

1 pkg instant Pistachio Pudding
1 envelope Dream Whip
1 1/2 c milk

In large bowl, blend all cake ingredients in order given. Beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 9" x 13" pan. Bake at 350 for 45 to 50 minutes or until center springs back when lightly touched. Cool in pan 15 minutes, then remove to wire rack to finish cooling.

While cooling, prepare frosting by combining frosting ingredients and beating for 5 minutes or until thickened. Frost cake and garnish with chopped nuts or coconut (if desired). Store in refrigerator.




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