RECIPE SUBMITTED BY Brenda Marteny James
RECIPE PISTACHIO NUT CAKE
1box yellow cake mix
2- [4 oz] package instant pistachio pudding
mix 1 cup vegetable oil
1 cup carbonated water[club soda]
1/2 chopped pistachio nuts
1 [1.5oz]envelope instant dessert topping
1 1/2 cups milk
3 eggs
Preheat oven 350degrees.
Spray a 10″ Bundt pan with flour pam.
In medium bowl, stir cake mix and 1 package of pudding.
Add oil, eggs and club soda, mix well. fold in chopped nuts, reserving a few for garnish.
Pour into prepared pan.
Bake for 50-60 minutes in preheated oven, until cake springs bake when lightly touched.Cool 10 minutes in pan before inverting onto a wire rack to cool completely. in a medium bowl, stir togetherthe instant whipped topping and . add the milk and mix until light and fluffy. slice cooled cake into layers, fill and frost including in the hole in the middle. Garnish with nuts. Keep chilled until ready to serve .
HAPPY ST. PATRICK’S DAY.
HAPPY ST. PATRICK’S DAY.
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