Monday, June 22, 2009

Pistachio Cake

1 box white or yellow cake mix (w/o pudding)
4 eggs
1 cup water
1 cup cooking oil
2 small packages instant pistachio pudding

Preheat oven to 275 degrees. Combine above ingredients and mix well according to cake package instructions. Pour batter into a non-stick or greased bundt or angel food cake pan and bake 10 minutes at 275 degrees, another 10 minutes at 300 degrees then 35 minutes at 325 degrees. (I followed these directions - but I honestly don't understand the gradual cooking.) The cake will be done when a knife, pushed into th ecenter, comes out clean.

Random side notes: When you grease the pan, use Crisco if you have it, if not, oil. then dust flour and make sure all areas are covered so the cake doesn't stick. Cool for 15-20 minutes and invert onto serving plate. Take a long knife and go around cake pan (inside and outside) to loosen cake before inverting it. Turn cake pan upside down and holding on to both sides give pan a quick shake and you can 'feel' if cake is loose enough so it doesn't come apart when you put on plate. If not loose enough, turn back over and run knife along outside edge as well as inside edge again.
Check the cake mix and see if there are any high altitude instructions. If it says to add a couple tablespoons of flour - or decrease water, follow that.

1 package instant pistachio pudding
3/4 cup milk
Beat together until thick. Fold in 1 - 8oz container of Cool Whip. Frost cooled cake and store covered in refrigerator. Yum!

I would definitely recommend trying this out... its so tasty and sweet. Unfortunately, the last time I made it was for Tim's birthday 2 or 3 years ago!!!

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