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PISTACHIO CAKE Recipe

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This recipe for PISTACHIO CAKE is from 100 Years and Still Cookin'!, 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. (18 1/4 oz.) Yellow Cake mix
1 pkg. (3.4 pistachio instant pudding mix
1/2 c. chopped walnuts
4 eggs
1 c. club soda
1/4 c. vegetable or canola oil

Frosting:
1 c. heavy whipping cream
1/4 c. cold 2% milk
1 pkg. (3.4 oz.) pistachio instant pudding mix
2 t. powdered sugar
1/2 c. chopped walnuts
Directions:
Directions:
In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil. Beat on low speed for 30 seconds, then on high 2 minutes. Stir in walnuts. Pour into a greased and floured Bundt pan. Bake at 350 º for 40 to 45 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat the cream, milk, pudding mix and powdered sugar on high until stiff peaks form. Frost cooled cake, then sprinkle with walnuts.

 

 

 

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