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Pistachio Cake
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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
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. 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
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |