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This recipe has been under lock and key for years in our family. Everyone who's ever tried this moist, one-of-a-kind cake can't believe it's a mix. The dessert is perfect for St. Patrick's Day…and you won't need the luck of the Irish to whip it up! —Suzanne Winkhart, Bolivar, Ohio
Nutritional Facts 1 slice equals 482 calories, 28 g fat (8 g saturated fat), 99 mg cholesterol, 555 mg sodium, 53 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Pistachio Cake in Simple & Delicious February/March 2011, p17
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Reviewed on Mar. 20, 2012 by vieux
I am not a huge fan of desserts but this is one that I will eat in a New York minute. The only thing I do differently is to use pistachios since this IS a pistachio cake
Reviewed on Mar. 20, 2012 by yummymummy919
Lacked flavor. Boring
Reviewed on Mar. 16, 2012 by Janecooks67
We love this cake and use whipped cream just like it says in the recipe. have any of you ever checked the ingredients in cool whip? better to use the real stuff.
Reviewed on Mar. 15, 2012 by MichelleDegeus
I have almost this exact recipe that has been in my family for years. Mine is made with a white cake mix and no oil or nuts in the cake and no nuts or extra sugar in the icing. People rave about it and beg me for the recipe.
Reviewed on Mar. 15, 2012 by ABRFosterMom
Had this for years, but in a 13x9 pan. Could work in a Bundt, too. Everyone loves this moist cake! I hate to share it. Yum!!!
Reviewed on Mar. 15, 2012 by wjb2
i have made this cake for many years and i also use the dream whip it is a very moist cake.
Reviewed on Mar. 15, 2012 by Kirkendall1
Another variation I frequently have used involves reserving I/3 of the batter to which I add 1/3 cup of chocolate sauce. Gently pour this brown batter on top of the other 2/3 in the Bundt pan. As it bakes, the green batter being less dense, will bake up around the chocolate. This makes a "chocolate tunnel" Always wins compliments,,,
Reviewed on Mar. 15, 2012 by perfic1
I have made this many times excellent. Also used pistachio nuts instead of walnuts. For the frosting used pudding and cool whip. great combo.
Reviewed on Mar. 15, 2012 by Cheryl526
I have been making this cake for 40+ years. I received it from my sister-in-law and this is the cake my daughter wants for her birthday. The only difference is in the frosting. I use "Dream Whip" topping and add the pistachio pudding to this. It is wonderful.
Reviewed on Mar. 15, 2012 by donnac@haltonhills.ca
Made this cake before, it is very good. My family really likes it. I have a better suggestion for the frosting. I use this any time I make a cake. Use the pistachio pudding mix, 1 1/4 cups 1 % milk and a package of Dream Whip. Whip for a few minutes with the electric Mixmaster until soft peaks form. Use this to frost the cake. It is delicious and much lower in fat and calories than the version make with whipping cream.
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