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Pistachio Cake Recipe

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This recipe for Pistachio Cake is from The Antelope Trails Elementary School Cookbook Project, 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 white cake mix
3 packages (4 serving size) instant pistachio pudding
1 1/2 cups milk, divided
1/2 cup vegetable oil
1/2 cup water
5 eggs
1 cup heavy cream
Directions:
Directions:
Preheat oven to 350º F. Coat 2 9" round cake pans with cooking spray, then lightly flour. In large bowl, beat cake mix, 2 packages pudding mix, 1/2 cup milk, oil and water until smooth. Beat in eggs until well blended. Pour batter into cake pans and bake 30 to 35 minutes or until toothpick comes out clean. Cool for 15 minutes in pans then remove from pans and cool completely.
In medium bowl beat cream with 1 cup milk and 1 package pudding mix until thickened and forms soft peaks. Frost cake.
Personal Notes:
Personal Notes:
You can also sprinkle cake with flaked coconut. We choose not to as the cake is very rich and moist just as it is.

 

 

 

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