PISTACHIO CAKE a 1970 CHICAGO RECIPE

Nancy J. Patrykus

By
@Finnjin

This 1970 CHICAGO PISTACHIO CAKE RECIPE was inserted the 1995 Walgreen's cook Book!
My friend Jeannie, made this wonderful cake. It was so good I asked for the recipe.
I have been making it ever since.
It is always the first to go at pot-lucks and Veteran functions. It is a winner.
Over the last 30 years, I have seen many variations of this recipe...and I always go back to this one...

* NOTE: see
Kristin Miller recipe for
"Lightened Up Pistachio Cake"
If you want to save on calories
Lightened Up Pistachio Cake


Featured Pinch Tips Video

Comments:

Serves:

family, etc.

Prep:

5 Min

Cook:

55 Min

Method:

Bake

Ingredients

1 pkg
yellow or white, cake mix
two- 3 oz. pkg
instant pistachio pudding mix
1/2 c
water
1/2 c
milk
1/2 c
oil
4
eggs...
large
grandma's tip: break each egg into a small bowl, to be sure it is not spoiled...before adding to the batter.

Directions Step-By-Step

1
Mix all ingredients together for 4 minutes.
Put into a tube pan that has been sprayed with Pam.
2
Pre-heat oven 350.
Bake 50-55 minutes.
3
When done invert pan for 10 minutes.
Turn out and when cool and sprinkle with powdered sugar.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #cakes