- 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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