Tuesday, July 30, 2013

Pistachio Cake

18 1/4 oz. pkg. white cake mix
3.4 oz. pkg. instant pistachio pudding mix
1 cup oil
1 cup club soda
3 eggs
1/2 cup pistachios, chopped
Combine all ingredients blending for 4 minutes.   Pour batter into a greased and floured 10" tube pan.  Bake at 350 for 45 to 50 minutes or until toothpick inserted in center of cake comes out clean.  Cool in pan for 10 to 15 minutes remove and cool completely on wire rack.  Frost and garnish with nuts.  Refrigerate until ready to serve.  Makes 12 servings.
Frosting:
2 envelopes whipped topping mix
1 1/2 cups cold milk
3.4 oz. pkg. instant pistachio pudding mix
Combine whipped topping mix and milk, beat until soft peaks form.  Add pudding mix beat until fluffy.

1 comment:

Leann said...

We call this Watergate Cake - not sure why! funny hunh?!