Mom's Pistachio Cake
By
Fran Murray
@franmurray
1
I'm a sucker for pistachios! This cake is easy and very moist and light. It's perfect for a cool Spring day or to share with the neighbors.
Ingredients
- 1 box
- white cake mix
- 3 large
- eggs
- 1 c
- canola oil
- 1 c
- lemon-lime soda
- 1 pkg
- (small) instant pistachio pudding
- 1 pkg
- (small) instant pistachio pudding
- 1 1/4 c
- whole milk
- 8 oz
- container cool whip
CAKE:
FROSTING:
How to Make Mom's Pistachio Cake
- 1Preheat oven to 350 degrees.
- 2For cake: In a medium mixer bowl, beat ingredients for cake on low until blended, about 30 seconds. Beat on medium for 2 minutes.
- 3Pour into a greased 13x9x2-inch baking pan and bake for 27 to 32 minutes at 350 degrees. Cool completely before frosting.
- 4For frosting: Combine the pudding and milk. Let sit in the refrigerator for 10 minutes. Fold in the cool whip and spread over cake.
- 5Keep cake refrigerated.
