Pistachio Cake
There are many renditions of pistachio cake, but I believe this one to be the original. Through the years, Mum would always ask what kind of cake I would want for my birthday. My answer would almost always be "pistachio cake." To this day, this is one of my all-time favorites.
Yield
10 servingsPrep
15 minCook
50 minReady
2½ hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
|
| ½ | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
*
|
| 1 | cup |
walnuts
chopped |
|
| 1 | package |
instant pudding mix, pistachio
4 serving size |
* |
| 1 | cup |
soda water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, yellow
|
|
| 118 | ml |
vegetable oil
|
|
| 4 | whole |
eggs
|
*
|
| 237 | ml |
walnuts
chopped |
|
| 1 | each |
instant pudding mix, pistachio
4 serving size |
* |
| 237 | ml |
soda water
|
*
|
Directions
Preheat oven to 350℉ (180℃). Grease and flour Bundt or tube pan.
In large bowl, mix all ingredients together on medium speed for 2½ minutes. Pour into prepared pan and bake for 50 minutes.
Coo on wire rack for 15 minutes. Remove from pan and cool completely before frosting.
FOR FROSTING:
1 pt. whipping cream, whipped 1 package (4 serving size) instant pistachio pudding mix
Fold pudding mix into whipped cream. Frost pistachio cake.
