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Pistachio Cake Recipe

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This recipe for Pistachio Cake is from The Anzilotti Families' Favorite Recipes, 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:  
Cake:

1 Box Duncan Hines Deluxe Yellow Cake Mix
4 Eggs 1/2 C. Oil
1 C. Club Soda
1 Pkg. Pistachio Instant Pudding
¼ C. Chopped Walnuts

Icing:

1 Pt. Heavy Cream
1 C. Milk
2 Tsp. Confectioner's Sugar
1 Tsp. Almond Flavoring
1 Pkg. Pistachio Instant Pudding
Directions:
Directions:
Cake:
Mix together all the ingredients according to box. Add nuts; Pour into a greased and floured Bundt pan. Bake at 350º for 35-45 minutes. Cool completely.

(Note: Refrigerate cake 4 hours; cut in half before icing.)

Icing:
Put all ingredients in mixing bowl and whip until thick. Spread icing on center of cake. Replace top half of cake and finish icing.

MUST BE KEPT REFRIGERATED!
Number Of Servings:
Number Of Servings:
15-20
Personal Notes:
Personal Notes:
I make this especially at Easter since the color of the cake is a pretty springtime green.

 

 

 

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