Pistachio Cake with Walnuts |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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It didn't take long for this cake from the 1970s to become the favorite birthday cake of my husband, Joe. Ingredients:
1 package white cake mix (regular size) |
1 package (3.4 ounces) instant pistachio pudding mix |
3 eggs |
1 cup club soda |
3/4 cup canola oil |
1 cup chopped walnuts |
frosting: |
1 package (3.4 ounces) instant pistachio pudding mix |
1 cup 2% milk |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, combine the first five ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
3. For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers. Yield: 12 servings.
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