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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Gain a little luck of the Irish with this St. Patricks day delight. Ingredients:
one 18-1/4 ounce yellow cake mix |
4 eggs |
1 cup club soda |
2 boxes (3.4 ounce) instant pistachio pudding, divided |
1/4 cup vegetable oil |
1 pound white pistachio nuts in the shell, shelled and crushed |
1-1/2 cups milk |
1 envelope (1-1/2 ounce) envelope of powdered whipping cream |
Directions:
1. Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and
2. 1/2 cup of the nuts.
3. Mix well and bake in a greased and floured bundt* or tube cake pan for 45 minutes at 325 degrees F.
4. Cake is done when a long toothpick comes out clean.
5. Cool in pan on a rack for 10 minutes.
6. Completely cool on rack.
7. When cool, place cake on serving plate and completely cover with the below icing.
8. Keep cake in the refrigerator.
9. ***************************
10. Icing:
11. Mix 1-1/2 cups milk, with instant whipped topping, and 1 box instant
12. pistachio pudding.
13. Mix on low to combine and then on high for 4 minutes.
14. Fold in nuts and spread on cooled cake.
15. For a lightly greased 9 x 13 pan, bake for 30-40 minutes.
16. Cool in pan and then ice.
17. * 1 cup walnuts, pecans or shelled pistachios, chopped and lightly toasted
18. may be substituted for the pistachios in the shells
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