Pistachio Cake with Walnuts Recipe

Servings 12

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Prep Time: :20
Cook Time: :40

This recipe is: Subscriber Exclusive

Originally published as Pistachio Cake with Walnuts in Taste of Home 
April/May 2013


*1 package white cake mix (regular size) *
*1 package (3.4 ounces) instant pistachio pudding mix *
*3 eggs *
*1 cup club soda *
*3/4 cup canola oil *
*1 cup chopped walnuts *
*--- *
*frosting: *
*1 package (3.4 ounces) instant pistachio pudding mix *
*1 cup 2% milk *
*1 carton (8 ounces) frozen whipped topping, thawed *

------------------------------------------------------------------------

Yield: 12 Servings

Directions Preheat oven to 350°. Grease and flour a 10-in. fluted tube 
pan. In a large bowl, combine the first five ingredients; beat on low 
speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to 
prepared pan. Bake 40-45 minutes or until a toothpick inserted in center 
comes out clean. Cool in pan 10 minutes before removing to a wire rack 
to cool completely. For frosting, in a large bowl, combine pudding mix 
and milk; beat on low speed 1 minute. Fold in whipped topping. Spread 
over cake. Refrigerate leftovers. Yield: 12 servings. Editor's Note: For 
easier removal of cakes, use solid shortening to grease plain and fluted 
tube pans.

Editor's Note: For easier removal of cakes, use solid shortening to 
grease plain and fluted tube pans.

Nutritional Facts 1 slice equals 476 calories, 27 g fat (6 g saturated 
fat), 54 mg cholesterol, 534 mg sodium, 22 g carbohydrate, 1 g fiber, 5 
g protein.



Source: tasteofhome.com 
<http://www.tasteofhome.com/Recipes/Pistachio-Cake-with-Walnuts>

-- 



*Ginny Butterfield
Cranberry Twp, PA


*


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