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Alice Castro's Pistachio Cake Recipe

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This recipe for Alice Castro's Pistachio Cake is from The Motta Family Cookbook, 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 pkg. white cake mix (Betty Crocker)
1 pkg. pistachio pudding mix (Royal Pudding)
4 eggs
1 c. sour cream
1/2 c. oil
1/2 c. chopped walnuts or pistachio nuts
6 oz. chocolate bits (mint flavored)
Directions:
Directions:
Blend cake mix and dry pistachio pudding mix together.
Add eggs, sour cream, and oil. Beat 4 minutes at medium speed with electric mixer or 600 strokes by hand. Add peppermint. Fold in nuts and choc. bits. Pour into Bundt or tube pan and bake at 350º for 45 minutes or until it tests done. (Or bake in a 13"x9"x2" pan according to cake mix directions on pkg. [40 min.]) Remove from oven and cool 10 minutes before removing from pan. When cool, frost with Pistachio Frosting: Beat together 1 pt. all-purpose cream and 1 pkg. pistachio instant pudding mix and beat to consistency of whipped cream (Careful: it thickens very quickly.)
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
70 minutes
Personal Notes:
Personal Notes:
This cake has been a big family favorite.

 

 

 

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