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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pistachio Cake Recipe

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This recipe for Pistachio Cake, by , is from Linda's Cooking My Way Through Covid19 Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda McLaughlin


Duncan Hines or Betty Crocker yellow cake mix
1 c Club soda or water(I always use water)
c vegetable oil
1 package pistachio instant pudding mix
4 eggs
1 c chopped walnuts or pecans
pt heavy cream
1 c milk
2 tsp confectioners' sugar
1 package pistachio instant pudding mix (I usually use regular instant pudding mix for the cake, and diet instant pudding mix for the frosting - makes it a little less fattening)

CAKE:Mix first 4 ingredients, then the eggs, possibly beating(with electric mixer) 2 minutes for each egg. Once you start beating the eggs, don't stop for any appreciable length of time until the cake is in the oven, or else it won't rise properly (the voice of sad experience!). Add walnuts last. Cook in tube pan 1 hr at 350. Cool, remove from pan.(I use pan w/removable bottom, makes cake removal a "piece of cake"-haha!)
FROSTING:Beat until thick. Frost all sides of cake.

Personal Notes:
Personal Notes:
This has been my favorite cake recipe for the past 45 years; always my choice for my mother to make for my birthday, and now I make it for myself!
My mother's recipe, via her friend Nancy Kibben




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