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Pistachio Cake




Source of Recipe


ivillage


Recipe Introduction


Serving: 12 to 16



List of Ingredients




1 package (18.25 ounces) white cake mix
3 packages (4-serving size) instant pistachio pudding and pie filling
1 1/2 cups milk, divided
1/2 cup vegetable oil
1/2 cup water
5 eggs
1 cup (1/2 pint) heavy cream
1 cup sweetened flaked coconut
1/4 cup sugar
4 large green gumdrops



Recipe



Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray then lightly flour. In a large bowl, beat the cake mix, 2 packages pudding mix, 1/2 cup milk, oil, and water until smooth. Beat in the eggs until well mixed. Pour into the cake pans and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove from the pans and cool completely. In a medium bowl, beat the heavy cream with the remaining 1 cup milk and package of pudding mix until thickened. Frost the cake with the cream mixture. Sprinkle the top and sides with the coconut. Sprinkle a cutting board with the sugar, then, using a rolling pin, roll out each gumdrop to a 3-inch circle, thus coating the gumdrops with sugar to prevent them from sticking. Cut a heart-shaped leaf from each gumdrop and a stem from the trimmings, form a shamrock in the center of the cake.