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Pistachio Cake Recipe

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This recipe for Pistachio Cake, by , is from Recipes My Mom Taught Me, 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!

Contributor:  
Contributor:  
Bobbie Van Rheen

Category:
Category:

Ingredients:  
Ingredients:  
Cake

1 box vanilla, white or yellow cake mix
1 (3.4 oz.) box instant pistachio pudding
3 eggs
1 cup oil
1 cup milk
Green food coloring (optional)


Frosting

1 (3.4 oz.) box instant pistachio pudding
1/2 cup milk
1 (8oz.) tub frozen whipped topping, thawed
Green food coloring (optional)

Directions:
Directions:
Cake

Preheat oven to 350 F.
Spray a 913 baking dish with nonstick spray.
In a medium bowl, combine dry cake mix with dry instant pistachio pudding.
Mix those together until combined. Then add in eggs, oil and milk.
Stir just until combined.
Stir in about 6 to 8 drops of green food coloring until fully incorporated.
Pour into prepared baking dish. Bake for about 25-30 minutes.
If you insert a toothpick into it, it should come out clean when done.
Allow cake to cool completely before making frosting.

Frosting

Pour instant pistachio pudding mix into a mixing bowl.
Add in 1/2 cup cold milk.
Stir until combined.
Now stir in the thawed whipped topping.
Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
Spread frosting onto cooled cake.
Slice and serve. If you like, sprinkle with some crushed pistachios.

Personal Notes:
Personal Notes:
In addition to being absolutely delicious, it's also incredibly light

 

 

 

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