pistachio cake a 1970 chicago recipe

Name: PISTACHIO CAKE a 1970 CHICAGO RECIPE
Prep time: 5 min
Cook time: 55 min
Cuisine: American
Ingredients: 1 package(s) yellow or white, cake mix; two- 3 oz. package(s) instant pistachio pudding mix; 1/2 cup(s) water; 1/2 cup(s) milk; 1/2 cup(s) 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.

(1 RATING)

299 Pinches 7 Photos

Nancy J. Patrykus

Spokane, WA

Updated on Sep 24, 2011

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 http://www.justapinch.com/recipes/dessert/cake/lightened-up-pistachio-cake.html?page=1

Rate

prep time 5 Min

cook time 55 Min

method Bake

yield family, etc.

Ingredients

1 package yellow or white, cake mix
two- 3 oz. packages instant pistachio pudding mix
1/2 cup water
1/2 cup milk
1/2 cup 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 1

Mix all ingredients together for 4 minutes. Put into a tube pan that has been sprayed with Pam.

Step 2

Pre-heat oven 350. Bake 50-55 minutes.
Step 3

When done invert pan for 10 minutes. Turn out and when cool and sprinkle with powdered sugar.
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