Pistachio Cake

In honor of St. Patrick’s day, I’m going to be making one of my favorite cakes. One of my favorite nuts happens to be Pistachio, and it’s a wonderful nut to use for desserts! Just the right amount of salty to counter the sweet. Here is a simple Pistachio cake recipe.

Ingredients
1 package (18-1/4 ounces) white cake mix (Or Yellow if it’s what you have on hand)
1 package (3.4 ounces) instant pistachio pudding mix
1 cup lemon-lime soda (Sprite or 7-up is what I use)
1 cup canola oil (You can use Vegetable if it’s all you have in the cabinet)
3 eggs
1 cup chopped pistachio;s (optional)
10 drops green food coloring (optional)

FROSTING:
1-1/2 cups cold milk (whole milk works best, but I’ve used 2% and it turned out fine)
1 package (3.4 ounces) instant pistachio pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup pistachios, toasted (just put them in a dry pan on the stove or in the over for about five minutes on 400, just watch so they don’t burn.)

Directions
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in nuts and food coloring.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping (don’t over mix!). Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.

Makes: 12-15 servings.

Happy St. Patrick’s Day! Hope you enjoy.

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