pistachio cake
Recipe from Family Circle

Bake this moist cake for a potluck and it will be the talk of the party. Pistachio pudding mix colors the cake batter bright green.

pistachio cake

by 29  people

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    • 1   
      box (18.25 ounces) white cake mix
    • 1   package 
      (3.4 ounces) instant pistachio pudding mix
    • 3   
    • 1   cup 
      vegetable oil
    • 1   can 
      (12 ounces) lemon-lime soda (such as 7-Up)
    • 1   package 
      (3.4 ounces) instant pistachio pudding mix
    • 1 1/2  cups 
    • 1   
      container (8 ounces) frozen whipped topping, thawed
    • 1/4  cup 
      chopped pistachio nuts, to garnish

    Heat oven to 350 F. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with waxed paper and spray again.
    In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.
    Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto rack and cool completely.

    In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
    Place 1 cake layer on a serving plate and frost top with 1 cup of the frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.
    Nutrition information
    Per Serving: cal. (kcal) 401, Fat, total (g) 23, chol. (mg) 43, sat. fat (g) 5, carb. (g) 44, fiber (g) 1, pro. (g) 4, sodium (mg) 414, Percent Daily Values are based on a 2,000 calorie diet
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