Vintage Pistachio Cake
This recipe was a winner. I've made my Grandma's cake recipe for St. Patrick's day and Christmas, and I have taken it to work, and everyone loved it! This cake is very light and moist with a YUMMY flavor!!!!
I add 1 tsp. almond extract to batter.
I use a bunt pan, and bake 350 F degrees for 50 minutes. Let cool in the pan 15 minutes. Invert pan, cool cake completely.
Dust with confectioners sugar.
* Opts 1:
1 (3.4 ounce) package instant pistachio pudding mix
1 pint of heavy whipping cream
* Opts 2:
16 oz. container of Cool Whip mixed with 1 (3.4 ounce) package instant pistachio pudding mix
* You can change up and add other ingredients as you wish such as chocolate chips and cherries. I've also changed the cake and puddng mixes to make other flavors.
Never use pudding with a cake mix that already has pudding in it. That's what makes it fail.
Duncan Hines, works every time!