Pistachio Cake
- Yield: 16 servings
"This is the first choice of any dessert I make for my children and grandchildren. Wherever I take it, I know I'll be handing out recipes. Once you bake this cake, be prepared to make it over and over."
Ingredients
- 1box white cake mix
- 4 eggs
- 1cup water
- 1cup cooking oil
- 3small packages of instant pistachio pudding
- 1 10 oz. containter of Cool Whip
Instructions
- Preheat oven to 275F.
- Combine cake mix, eggs, water, oil, and two packages of pudding and mix well according to cake package instructions.
- Pour batter into a non-stick or greased cake pan and bake 10 minutes at 275 degrees, another 10 minutes at 300F, then 35 minutes at 325F. The cake will be done when a knife, pushed into the center, comes out clean.
- For topping, gradually add 1 package of pistachio pudding to a 10-oz. container of Cool Whip, spread on the cooled cake, and refrigerate.
Tips From Our Test Kitchen: For a fluffier cake, have all ingredients at room temperature, including the eggs (warm them in medium-hot water).
Diana Kowalski, Danville, Ind.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 330
- Fat 20g
- Saturated Fat 5g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 12g
- Cholesterol 5mg
- Sodium 300mg
- Potassium 55mg
- Carbohydrate 36g
- Fiber 0g
- Sugars 23g
- Protein 3g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 8%
- Iron 4%
