"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pistachio Cake Recipe

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This recipe for Pistachio Cake, by , is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maryanne Anzilotti Hall

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
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 350 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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