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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Pistachio Cake Recipe

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This recipe for Pistachio Cake is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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