May 3, 2010

Double Pistachio Cake

1 Box White Cake Mix
½ Cup Milk
½ Cup Water
5 eggs
2 Boxes Pistachio Instant Pudding
½ Cup Cooking Oil
½ Cup Chopped Pecans

Mix all of ingredients together and cook in layers at 350 degrees for 30-35 minutes. Cool completely before frosting.

1 Box Pistachio Instant Pudding
1 Reg. Container of Cool Whip
½ Pint of Whipping Crème

Mix quickly and frost cake (sprinkle the top with chopped pecans, if you wish). ***Note from Dick Daniels: I added green food coloring to the icing to make it greener. Keep refrigerated. This would be a cool recipe for St. Patrick's Day because the cake is green all the way through...It is also a good cold recipe for summertime.

From Amy Kendrick

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