Pistachio Cake
This best
pistachio cake is so fluffy and tasty with the perfect combination of pistachio
and cream. A tender pistachio cake is topped with a simple cream cheese
frosting and crushed nuts!
Ingredients
For the
cake:
- 1 cup milk
- 3 eggs
- 1 cup oil
- 1 (3.4 oz) box instant pistachio pudding
- 1 box vanilla cake mix, (or white/yellow cake mix)
- green food coloring optional
For the
frosting:
- 1/2 cup milk
- 1 (3.4 oz) box instant pistachio pudding
- 1 (8 oz) tub frozen whipped topping (COOL WHIP), thawed
Instructions
To make the
cake:
First, preheat
the oven to 350F degrees.
Then, spray
a 9 x 13 baking dish with a non-stick spray.
In a medium
bowl, combine the dry cake mix with the instant pistachio pudding.
Mix them
until they are combined.
Then add the
eggs, oil and milk.
Stir until
everything is combined.
Stir in
approximately 6 to 8 drops of green food coloring until completely
incorporated.
Pour into a
prepared baking dish.
Bake for
about 25-30 minutes. If you put a toothpick into it, it should come out clean
when done.
Let the cake
cool completely before frosting.
To make
icing:
First, pour
the instant pistachio pudding mixture into a mixing bowl.
Then, add
1/2 cup of cold milk.
Stir until
homogeneous.
Now add the
thawed whipped topping.
Put a few
drops of green food coloring to really bring out that green color.
About 5
drops approximately.
Spread the
frosting over the cooled cake.
Slice and
serve. If desired, sprinkle with crushed pistachios.
Happy
Cooking Time.
