Easter Recipes from Razzle Dazzle Recipes
Pistachio Cake
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Pistachio Cake

1 box yellow cake mix
4 eggs
1 cup club soda
2 boxes instant pistachio pudding
1/4 cup vegetable oil
1 pound white pistachio nuts (walnuts or pecans will work), lightly toasted and crushed
1-1/2 cups milk
1 envelope of powdered whipping cream

Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and 1/2 cup of the nuts. Mix well and bake in a greased and floured bundt or tube cake pan for 45 minutes at 325 degrees F. Cake is done when a long toothpick comes out clean. Cool in pan on a rack for 10 minutes. Completely cool on rack. When cool, place cake on serving plate and completely cover with the below icing.

Icing: Mix 1-1/2 cups milk, with instant whipped topping, and 1 box instant pistachio pudding. Mix on low to combine and then on high for 4 minutes. Fold in nuts and spread on cooled cake.


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