Grandmom Mamie's Pistachio Cream Cake
Irene Marie Monks Kazan
This cake is My Grandmom's recipe from the 60's. We all love it, it's so moist and tasty, not real sweet. Just enough. Enjoy this cake with your family...I do, my children usually ask for this or my bananna cake for their birthday.
How to Make Grandmom Mamie's Pistachio Cream Cake
- To a large bowl add: Cake mix, pudding, oil, eggs and gingerale. Beat for 30 seconds scrapping the bowl on low. Then beat 4 minutes on high, if you have a kitchenaid I use medium, it's so powerful...
- Grease and flour a pan or use baking spray. Pour into a pan, 13x9, I use a bundt pan
- Bake 40 to 50 minutes on 350 Degrees. I always check the cake when it's hits 40, you can use a toothpick to see if it's done. If it needs a little more time I do it in 5 min incriments.