Pistachio Cake
Recipe: #5259
April 23, 2012
Categories: Baby Shower, Birthday, Brunch, Game/Sports Day, July 4th, Labor Day Mothers Day, St Patricks Day, Oven Bake, more
"This is so yummy, I've Been making it for over 25 years"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (127 g)
- Calories 581.2
- Total Fat - 29.4 g
- Saturated Fat - 4.4 g
- Cholesterol - 41 mg
- Sodium - 647.3 mg
- Total Carbohydrate - 76 g
- Dietary Fiber - 2.5 g
- Sugars - 25.5 g
- Protein - 6.5 g
- Calcium - 111.8 mg
- Iron - 2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine all cake ingredients in large bowl of electric mixer. Blend; then beat at medium speed for 2 minutes. Pour into a greased and floured, 13 x 9-inch pan. Bake at 350 degrees for 40 minutes or until cake springs back when lightly touched. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Cool completely.
Step 2
For frosting; pour milk into a deep, narrow-bottom mixer bowl; add whipped topping mix and pudding mix ;beat slowly until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4 to 6 minutes. Spread over cooled cake. Store frosted cake in refrigerator.
Tips
No special items needed.
0 Reviews
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