PISTACHIO CAKE a 1970 CHICAGO RECIPE

7
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

Rating:

★★★★★ 1 vote

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.

How to Make PISTACHIO CAKE a 1970 CHICAGO RECIPE

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.

Printable Recipe Card

About PISTACHIO CAKE a 1970 CHICAGO RECIPE

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




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