Directions: |
Directions:Pulse pistachios in a food processor and set aside.
Combine dry ingredients in bowl and set aside.
Cream together butter and sugar then add egg whites, vanilla and almond extract. Add dry ingredients and mix well. Add egg whites, milk and sour cream, mix until well combined. Stir in pistachios.
Pour into two 9' cake pans. Bake at 350º for 30 minutes or until toothpick stuck in center comes out clean.
Once cooled, you can either frost entire cake, using frosting in between layers with Cream Cheese Frosting/Filling (recipe below). Or, use Cream Cheese Frosting/Filling between layers and frost remainder of cake with Cool Whip Pistachio Frosting. Top with chopped pistachios, if desired.
Cream Cheese Frosting/Filling:
8 Ounces Cream Cheese, Softened
2 Tablespoons Butter, Softened
2 Cups Powdered Sugar
2 Teaspoons Warm Water
1 Teaspoon Vanilla
Whip cream cheese and butter together with mixer or whisk until creamy. Add water and vanilla then slowly add powered sugar. For thicker frosting, omit water. For thinner frosting, add a little more water or some evaporated milk.
Cool Whip Pistachio Frosting:
1 Package Instant Pistachio Pudding Mix, 3.4 oz
2 Tablespoons Powdered Sugar
½ Cup Milk
1 Teaspoon Vanilla
1 8 Ounce Container Cool Whip, Thawed
In a large mixing bowl, combine the pudding mix, powdered sugar, milk, and vanilla. Beat with an electric mixer on medium-high speed for 2 minutes. Add in the cool whip and beat on medium until combined.
Use frosting on cake or cupcakes. If storing for later, put in an airtight container in the refrigerator until ready to use. Store leftover cake or cupcakes in the fridge because of the frosting. |
This recipe for Pistachio Cake is from