Pistachio Cake
By
Bea L.
@BeachChic
1
This recipe came out of an old
"All Holidays Cookbook", which has menu ideas for all holidays, seasons, and occasions. I love this cake because it is as pretty as it is good.
I confess that I have altered the recipe a bit and I prefer to use either a buttercream or cream cheese icing. Sometimes I add chopped nuts in the icing. You can also add a little coconut in the icing, too. You can use any of your white icing recipes you prefer.
"All Holidays Cookbook", which has menu ideas for all holidays, seasons, and occasions. I love this cake because it is as pretty as it is good.
I confess that I have altered the recipe a bit and I prefer to use either a buttercream or cream cheese icing. Sometimes I add chopped nuts in the icing. You can also add a little coconut in the icing, too. You can use any of your white icing recipes you prefer.
Ingredients
- 1 box
- white cake mix
- 2 tsp
- almond extract
- 3 oz
- pkg pistachio instant pudding
- 3/4 c
- cold water
- 3/4 c
- vegetable or canola oil
- 4 medium
- eggs
- green food coloring
- 1 1/2 stick
- real butter, room temperature
- 24 oz
- powdered sugar
- 2 tsp
- almond extract
- enough milk for spreading consistency
BUTTERCREAM ICING:
How to Make Pistachio Cake
- 1Preheat oven to 350. Grease & sugar (or flour) two 9" cake pans or three 8" cake pans or a bundt pan.
- 2LAYERS: Blend cake mix and pudding. Mix a few drops of food coloring to water then add to cake mix. (I use sparkling water most of the time). Add oil, eggs & 1 tsp of almond extract & beat for 4 minutes on low speed w/mixer.
- 3Pour into prepared cake pans and bake at 350 for approximately 25-30 minutes or until cake tests done. Turn out layers and cool completely. Once layers are cooled split each layer, using a bread knife or dental floss.
- 4ICING: Using low speed on mixer, beat butter until smooth, then slowly beat in the powdered sugar until blended well and is smooth. Now using a spoon, add in the 2 tsp of almond extract and blend well. Now add milk, a little at a time, until you acheive a spreading consistency.
- 5Generously ice between each layer, sides and top of cake.
NOTE: if you're making this a bundt cake, you'll need to bake it approximately 45-50 minutes. Also use only 1 stick butter,16 oz powdered sugar & 1 tsp almond extract (and, of course, enough milk for spreading consistency). Ice top & sides of bundt cake. - 6NOTE: I use Wilton's Cake Release in my cake pans rather than using a spray like Baker's Joy or oil and flour. I get mine from either Walmart or Michaels. It' a wonderful product and I have never had a cake to stick to the pan when using it.
