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Pistachio Whipped Cream Cake

(Serves 10-12)
Pistachio Whipped Cream Cake
Pistachio Whipped Cream Cake
Ingredients:

Cake:
1 package white cake mix
1/2 cup unsalted butter, melted
1 cup club soda
4 eggs
1 teaspoon almond extract
2 (3 ounce) packages instant pistachio pudding
1/2 cup chopped walnuts
Icing:
1 (3 ounce) package instant pistachio pudding
1 cup whole milk
1 cup heavy cream
Directions:

Preheat oven to 350 degrees F.
Grease and flour a 9 or 10-inch tube pan (angel food cake pan)

Combine all cake ingredients, except walnuts, in a large bowl.
Beat with an electric mixer until smooth, about 2 minutes.
Stir in the walnuts.
Pour into prepared pan.
Bake for 50 60 minutes, or until cake tester comes out clean.
Allow to cool in pan for 10 to 15 minutes, then invert onto a wire rack.
Cool completely before icing.

To make the icing:
Combine all icing ingredients in a large bowl.
Beat with an electric mixer until soft peaks form.
Spread icing on cake.

Cake may be served at room temperature or refrigerated for later use.

This is a delicious cake that is nice enough for a special occasion. In fact it is a
requested birthday cake each year for a number of members of our family. Both the cake
and the icing have a light green color.  The cake is slightly dense and studded with
chopped walnuts.  The light and creamy icing just melts in your mouth.  The green color
makes it a nice dessert for St. Patrick's Day or Christmas as well.
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DESSERTS  >  CAKES WITH FRUIT AND/OR NUTS  >  PISTACHIO WHIPPED CREAM CAKE
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