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| PISTACHIO CAKE |
| (Serves 10-12) |
| 1 pkg. white cake mix |
| 1/2 cup melted butter |
| 1 cup club soda |
| 4 eggs |
| 1 tsp. almond extract |
| 2 small packages instant pistachio pudding |
| 1/2 cup chopped walnuts |
| Icing: |
| 1 small package instant pistachio pudding |
| 1 cup milk |
| 1 cup heavy cream |
| Preheat oven to 350 degrees F. |
| Grease and flour a 9 or 10-inch tube pan (angel food cake pan). |
| Combine all cake ingredients in a large bowl and beat with an electric mixer until smooth, about 2 minutes. |
| Pour into prepared pan and bake for 50-60 minutes or until cake tester comes out clean. |
| Allow to cool in pan for 10-15 minutes, then invert onto a rack. |
| Cool completely before icing. |
| To make icing, combine all icing ingredients in a large bowl and beat with an electric mixer until soft peaks form. |
| Spread icing on cake. |
| Can be served at room temperature or refrigerated for later use. |
| Cake: |
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