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Pistachio Cake Recipe

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

Dorothy Martin
Added: Friday, August 1, 2008


1 pkg, white cake mix
1 box instant pistachio pudding mix
1 C. lemon-lime soda
1 C, vegetable oil
3 eggs
1 C. chopped walnuts
1 1/2 C. cold milk
1 instant pistachio pudding mix
1 8 oz. cool-whip
1/2 C. chopped pistachios, toasted

In mixing bowl, combine the first 5 ingredients. Beat on medium for 2 minutes. Stir in walnuts. Pour into greased 13x9 inch pan. Bake 350 for 45-50 minutes. Toothpick inserted in center should come out clean. Cool on wire rack.
For frosting, in a mixing bowl, beat milk and pudding on low for 2 minutes. Fold in the whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Refrigerate leftovers.




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