Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Pistachio Cake II




Source of Recipe


moms cookbook


List of Ingredients




1 box white cake mix
4 eggs
1 c. water
1 c. cooking oil
3 small pkg. instant pistachio pudding
1 (10oz.) Cool Whip



Recipe



Preheat oven to 275. Combine cake mix, eggs, water, oil and two pkg pistachio pudding. Pour batter into a non stick or greased cake pan and bake 10 minutes at 275 and another 1o minutes at 300, then 25 minutes at 325. The cake will be done when a knife, pushed into the center, come out clean. For topping, gradually add 1 pkg pistachio pudding to a 10 oz. cool whip. Spread on a cooled cake and refrigerate.