pistachio cake

pistachio cake

Makes 16
Prep 15 m
Bake 35 m
Chill 60 m

Ingredients

Cake:

Frosting:

Directions

Cake:

  1. 1 of 3 Heat oven to 350 F. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with parchment or waxed paper and spray again.
  2. 2 of 3 In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.
  3. 3 of 3 Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto rack and cool completely.

Frosting:

  1. 1 of 2 In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
  2. 2 of 2 Place 1 cake layer on a serving plate and frost top with 1 cup of the frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.
Nutrition Information for pistachio cake
Servings Per Recipe: 16
Per Serving: 414 mg sodium, 1 g fiber, 401 kcal cal., 44 g carb., 4 g pro., 43 mg chol., 23 g Fat, total, 5 g sat. fat
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 09/26/2018