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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. |
