Pistachio cake

Pistachio cake

Ingredients/Components

• eggs - 3 item
• vegetable oil - 1 c
• chopped walnuts - 1 c
• frozen whipped topping, thawed - 1 carton
• 18 1/4 oz - 1 pkg
• 3 - 1 pkg
• lemon-lime soda - 1 c
• Beat on medium speed for 2 minutes; stir in walnuts
• chopped pistachios, toasted - 1/2 c
• Whole red shell pistachios and fresh mint, optional - 1 item

How to make pistachio cake:

In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes; stir in walnuts. Pour into a greased 9 x 13 x 2 baking pan. Bake at 350° for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.Frosting:1 1/2 c. cold milk1 pkg. (3.4 oz.) instant pistachio pudding mix1 carton (8 oz.) frozen whipped topping, thawed1/2 c. chopped pistachios, toasted Whole red shell pistachios and fresh mint, optional In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers. Yield 12 to 15 servings.

Recipe categories: Desserts, Cakes, Grains.