Description:

Pistachio cake (made with gingerale)

Source:

Beverly

Serves/Makes:12 - 15

Ingredients

• Cake:
• 1 box White or Yellow Cake Mix
• 3 eggs
• 1 box Pistachio Instant Pudding (dry)
• 1 cup (225 ml) pingerale
• 1 cup (225 ml) oil
• 1/2 cup (125 ml) chopped nuts
• Topping:
• 1 box Pistachio Instant Pudding
• 1 cup (225 ml) cold milk
• 9 ounces Cool Whip
• chopped nuts

Preparation

• Cake:
• Preheat oven to 350 degrees (175 C.) F.
• Mix above cake ingredients.
• Pour into greased, floured 9 inch X 13 inch cake pan.
• Bake at 350 degrees (175 C.) for 35 minutes or until done.
• Cool.
• Topping:
• Beat instant pudding and cold milk until thick.
• Add Cool Whip and mix thoroughly.
• Spread on cooled cake.
• If not used right away, cake should be refrigerated.

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