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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Double Pistachio Cake Recipe

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This recipe for Double Pistachio Cake is from The Yandrick Family Cookbook Project, 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 package white or yellow cake mix
1 package (4 ounces) instant pistachio pudding mix
3 eggs
1 cup club soda or water
1/2 cup oil
1/2 cup pistachios, chopped

Frosting
1/2 cup cold milk
1 envelope dried whipped topping mix
1 packagw (4 ounces) instant pistachio pudding
Directions:
Directions:
Preheat oven to 350 degrees. Combine all cake ingredients in bowl. Beat at mediume speed for 2 minutes. Pour batter into a greased and floured a 13 x 9 inch pan. Bake 40-45 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. When cool, frost.

To make frosting: Beat all ingredients together, starting slowly to mix but gradullay moving to high spped. Whip until mixture forms soft peask, approximated 5-6 minutes.

Store frosted cake in refrigerator.

 

 

 

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