Pistachio Cake

Pistachio Cake

This is a delicious cake recipe that I enjoyed while growing up.  You use a boxed cake mix, and add some additional ingredients to this and you have a wonderfully fresh tasting cake.  My grandmother McDowell was often made this cake when I went to go visit her.  You can prepare this as a double layered  cake or even in a 13 x 9 inch pan.  Both are equally as good.  I hope you enjoy this classic cake recipe that I have enjoyed for so many years.
1 pkg. white or yellow cake mix
1 pkg. (4 serving size) pistachio instant pudding mix
3 eggs
1 c. club soda or water
1/2 c. oil
1/2 c. chopped nuts

 

FROSTING:

 

1 1/2 c. cold milk
1 env. Dream Whip
1 pkg. pistachio pudding mix

 

Cake: Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan. Bake for 30-35 minutes at 350 degrees. Cool and frost.Frosting: Pour the milk into a deep bowl. Add the Dream Whip and the pistachio pudding mix. Beat slowly to blend. Gradually increase speed until mixture forms peaks. Spread on cake.
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Comments

3 Responses to “Pistachio Cake”
  • j says:

    I made this cake this weekend for a get together and it was a big hit. It was wonderful in a very understated way. When you ate it, you realized it was good and light, super moist but you didn’t want to smear it all over yourself – not that good. BUT both me and my husband, after leaving the cake at a friends house kept thinking about and craving this cake – it’s special that way.

  • gerri says:

    made this cake in the 80’s was called watergate cake still make it now always a winneer

  • Kerri says:

    This cake was also a big family tradition. My mother makes it at Christmas and it is the only cake my kids want for their birthdays. I lost the recepie and was so glad to find it on this sight. It is a very moist and delicious cake. Thanks!

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