Tuesday, March 18, 2008

Pistachio Cake

We make this cake for Easter every year. The icing has a lovely light green color that is perfect for Easter decorations (such as the jelly beans on the cake pictured). Every time I serve it to guests, it gets rave reviews. The cake is rich and moist enough that there is no need for ice cream.


1 pkg. yellow cake mix
2 pkg. pistachio pudding mix
1/2 cup water
1/2 cup milk
1/2 cup oil
5 eggs, added one at a time

Mix all thoroughly (preferably with a mixer). Pour batter into prepared Bundt pan.* Bake for 40-45 minutes at 350 degrees; make sure you test with a toothpick--this cake often takes longer for me.

*I often use two 8-inch round pans so that I'll end up with a two layer cake (more icing per slice that way). The cake will cook in less time if you go this route. To prepare pans, grease and flour them.

1 (8-oz.) carton Cool Whip
1 pkg. pistachio pudding mix
1 cup milk

Mix and put in refrigerator to thicken (about 15 minutes). This will make enough to ice a two layer cake or Bundt cake. Ice when cake is completely cool. Cake should be stored in the refrigerator once iced.

This cake freezes well both before and after icing is added. For a nicer presentation, freeze before icing and ice the day of the event. If you have leftover cake which hasn't already been frozen once, simply wrap it up and freeze for a later date!

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