Pistachio Cake
Taste of Home
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Mom is well-known for her holiday cookies, candies and cakes. This delicious dessert starts conveniently with a cake mix and instant pudding. You're sure to get requests for second helpings when you serve it.
-Becky Brunette, Minneapolis, Minnesota
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) white cake mix
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 cup lemon-lime soda
- 1 cup canola oil
- 3 eggs
- 1 cup chopped walnuts
- FROSTING:
- 1-1/2 cups cold milk
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup pistachios, toasted
- Whole red shell pistachios and fresh mint, optional
Directions:
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.