Pistachio Nut Pudding - Fort Hood Texas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 white cake mix
1 pkg. pistachio instant pudding
3 eggs
1 cup sparkling water
1/4 cup oil
1/2 cup chopped pistachios or pecans
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Directions: |
Directions:Combine the cake and pudding mix in a large mixing bowl. Add the eggs,
water, oil and mix with an electric mixer for 2-3 minutes until creamy
and smooth. Add optional chopped pistachios [or pecans]and stir until
distributed well. The pudding has little bits of pistachios in it.
Step2: Pour into 2 greased and floured 9 inch round layer pans. Bake
at 350 degrees for 30 to 35 minutes or until cake springs back when
lightly pressed or an inserted toothpick comes out clean.
Step3: Flip [gently] the layers onto a cooling rack. Cool.
Step4: Prepare frosting by mixing together 1 1/2 cups cold milk, 1
envelope Dream Whip whipped topping mix and 1 package pistachio
instant pudding mix. Or use big container of cool whip - Whip
ingredients slowly at first until all dry particles are moistened then
beat on high until frosting will hold soft peaks when beaters are
taken out of bowl. [usually 4-5 minutes] Makes three cups of frosting.
Step5: Frost the first layer, add the second layer and frost the top
and sides of the cake. Optional: Sprinkle chopped pistachios [or
pecans] on top and sides of cake. Store in the icebox. |
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Number Of
Servings: |
Number Of
Servings:Yumm |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: Gia Dyer with her young ones that swam on the swim team at FHOOM pool with Miranda and Ken mad this cake all the time and we have loved it ever since. 1984
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