Directions:
- Mix all the cake ingredients together and pour into two 9” cake pans or one bunt pan.
- Place in oven for 35 -45 minutes at 350 degrees or until a toothpick poked into the center of the cake comes out cleanly. Let the cake cool completely before frosting.
- Pistachio Icing.
- Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
- Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don't beat it for too long or you'll have Pistachio butter - LOL.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.41 Kcal (1894 kJ) | ||
| Calories from fat | 292.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.5g | 50% | |
|---|---|---|---|
| Cholesterol | 163.42mg | 54% | |
| Sodium | 373.75mg | 16% | |
| Potassium | 97.54mg | 2% | |
| Total Carbs | 36.26g | 12% | |
| Sugars | 19.25g | 77% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.2mg | 6% | |
| Calcium | 135mg | 14% | |
| Amount Per 100 g | |||
| Calories | 232.39 Kcal (973 kJ) | ||
| Calories from fat | 150.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.69g | 50% | |
|---|---|---|---|
| Cholesterol | 83.94mg | 54% | |
| Sodium | 191.98mg | 16% | |
| Potassium | 50.1mg | 2% | |
| Total Carbs | 18.63g | 12% | |
| Sugars | 9.89g | 77% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 2.83g | 11% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.6mg | 6% | |
| Calcium | 69.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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