Pistachio Cake

This is a cake from back in the 1970's.  It's making a comeback and I hope you will enjoy it!

1 white cake mix(regular size pkg.)
1 3.4 oz pkg. pistachio instant pudding mix
3 eggs
1 Cup club soda
3/4 Cup canola oil
1 Cup chopped walnuts or pecans

1 3.4 oz pkg. pistachio instant pudding mix
1 Cup milk
1 8 oz carton whipped topping, thawed

Preheat oven to 350*F. *Grease and flour a 10" fluted tube pan(angel food cake pan)*.  In a large bowl, combine first 5 ingredients and beat on low speed for 30 seconds then on medium speed for 2 minutes.  Fold in nuts.  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.

For frosting, in a large bowl, combine pudding mix and milk, beat on low speed for 1 minute and fold in whipped topping.  Spread over cake and refrigerate leftovers.
*It is easier with this cake to actually grease and flour the pan than to spray it.

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