We made this cake for my daughter’s birthday this past May. Pretty sad that I am only just now getting the recipe posted. But…you guessed it…I lost it. 🙂 We decided to make brownies with the kids tonight, which sent me digging through my recipe box for my favorite gooey brownie recipe which I have, apparently, also lost. But, as luck would have it, I stumbled upon this random list of ingredients written on the back of a birthday card envelope, and I did a little happy dance. My pistachio cake!!! Better late than never. This cake (and frosting…they must, must be served together) is to die for. One of those ridiculous desserts that make your eyes roll back into your head after each bite. So good.
Ingredients:
Cake-
1 white or vanilla cake mix
1/3 cup oil
1/2 cup water
1 cup club soda
1 (3.4oz) pkg pistachio pudding mix
Frosting-
1 cup powdered sugar
1 (8oz) pkg cream cheese
1 (3.4oz) pkg pistachio pudding mix
1 cup milk
4 oz (about half a tub) cool whip
For cake: Preheat oven to 350^F. Combine all ingredients and mix until smooth. Bake according to box instructions (cupcake: 21-24 min, bundt: 43-48 min, 13×9: 32-35 min, 2 9″: 28-31 min, 2 8″: 32-35 min). Allow to fully cool before frosting.
For frosting: Cream together powdered sugar and cream cheese. Add pudding, milk, and cool whip (add more milk if frosting is too thick for your liking).
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