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Recipe Categories:

    Cake, Pistachio Cake


    Source of Recipe


    From Taste of Home Magazine

    Recipe Introduction


    Click on the link below to see a color photo of this recipe.



    Recipe Link: http://communities.msn.com/RecipesForNonCooks/cakes.msnw

    List of Ingredients




    1 (18-1/4) package white cake mix

    1 (3.4-ounce) instant pistachio pudding mix

    1 cup lemon-lime soda

    1 cup vegetable oil

    3 eggs

    1 cup chopped walnuts

    FROSTING:
    1-1/2 cups cold milk
    1(3.4-ounce) instant pistachio pudding mix
    1 (8-ounce) carton frozen whipped topping, thawed
    1/2 cup chopped pistachios, toasted

    Recipe



    1. In a mixing bowl, combine the first 5 ingredients. Beat at medium speed for 2 minutes; stir in walnuts.

    2. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees F. for 45 to 50 minutes until a toothpick inserted near the center comes out clean. Cool on a wire rack.

    3. Meanwhile, prepare frosting. In a mixing bowl, beat milk and pudding on low speed for 2 minutes. Fold in the whipped topping and spread over cake; sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Refrigerate leftovers.

    Serves 12 to 15


 

 

 


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