Wednesday, June 11, 2014

Pistachio Pudding Cake With Whipped Cream Pistachio Frosting

A delicious pistachio cake so good because of the added pudding mix. The best part of this cake is the topping, fresh pistachio whipped cream, beat to perfection, spread all over the cake then drizzled with walnuts. So simple to make with only very few ingredients. I made this one for my best friend Jackie who when I bought my Lime And Coconut Cake to her house the other day, she said thank you and why don't you try pistachio, so for her I did, and it came out delicious. Enjoy!!!


Ingredients For The Cake:

1 Box yellow cake mix 

1 (3.4 ounce) package instant pistachio pudding mix

4 eggs

1 1/2 cups water

1/4 cup vegetable oil

8 drops green food coloring

For The Frosting:

1 cup heavy cream

3/4 cup whole milk

1 (3.4 ounce) package instant pistachio pudding mix

2 Tablespoons powdered sugar

1/4-1/2 cup finely chopped walnuts

Directions For The Cake:

1.Preheat oven to 350 degrees. Grease and flour a 10 inch tube or bundt pan

2.In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed. 

3.Pour into prepared 10 inch pan. Bake in the preheated oven for 40-55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely. 

When cake is completely cooled frost the cake and sprinkle the walnuts over the top. Place in the refrigerator to set. Keep stored after serving in the refrigerator. 

Directions For The Frosting:

1. In a large mixing bowl combine all ingredients and beat until stiff peaks form, frost cake, sprinkle with walnuts and place in refrigerator until ready to serve.

The frosting recipe from: Taste Of Home

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