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Pistachio Cake

 
Pistachio Cake
289

There are many renditions of pistachio cake, but I believe this one to be the original. Through the years, Mum would always ask what kind of cake I would want for my birthday. My answer would almost always be "pistachio cake." To this day, this is one of my all-time favorites.

Yield

10

servings

Prep

15

min

Cook

50

min

Ready

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 each cake mix, yellow
½ cup vegetable oil
4 whole eggs
*
1 cup walnuts
chopped
1 each instant pudding mix, pistachio
4 serving size
*
1 cup soda water
*

Directions

Preheat oven to 350℉ (180℃).

Grease and flour Bundt or tube pan.

In large bowl, mix all ingredients together on medium speed for 2½ minutes. Pour into prepared pan and bake for 50 minutes.

Coo on wire rack for 15 minutes. Remove from pan and cool completely before frosting.

FOR FROSTING:

1 pt. whipping cream, whipped 1 package (4 serving size) instant pistachio pudding mix

Fold pudding mix into whipped cream. Frost pistachio cake.

 

* not incl. in nutrient facts

Reviews

almost 8 years

So easy and so very delicious.

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 99955% of calories from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 861mg 36%
Total Carbohydrate 35g 35%
Dietary Fiber 4g 14%
Sugars g
Protein 27g
Vitamin A 0% Vitamin C 1%
Calcium 20% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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