Pistachio Cake Recipe
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1 box white cake mix
4 eggs
1 cup water
1 cup cooking oil
3 small packages of instant pistachio pudding
1 10 oz. containter of Cool Whip
Instructions
4 eggs
1 cup water
1 cup cooking oil
3 small packages of instant pistachio pudding
1 10 oz. containter of Cool Whip
Preheat oven to 275 degrees. Combine cake mix, eggs, water, oil, and two packages of pudding and mix well according to cake package instructions. Pour batter into a non-stick or greased cake pan and bake 10 minutes at 275 degrees, another 10 minutes at 300, then 35 minutes at 325. The cake will be done when a knife, pushed into the center, comes out clean. For topping, gradually add 1 package of pistachio pudding to a 10-oz. container of Cool Whip, spread on the cooled cake, and refrigerate.
Tips From Our Test Kitchen: For a fluffier cake, have all ingredients at room temperature, including the eggs (warm them in medium-hot water).
Tips From Our Test Kitchen: For a fluffier cake, have all ingredients at room temperature, including the eggs (warm them in medium-hot water).
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