Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

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