Hi Sharon,
You asked for pistachio cake recipes. Below my name are ones others posted
to the list a little while back.
hth
Jeanne
from Marilyn Pennington
I got this from Cooks.com as well. I have never made this one.
PISTACHIO CAKE
1 (1 lb., 1 oz.) box white cake mix
1 (3 oz.) box instant pistachio pudding
1 c. 7-Up
Pistachio Frosting (see below)
3 eggs
1 c. Crisco oil
2 oz. chopped walnuts
Combine all ingredients except pistachio frosting in mixing bowl and beat 2
minutes. Pour into 9 x 13 inch sheet pan and bake in a 325 degree oven for
30-35 minutes, or until cake tests done. Cool on rack and frost.
PISTACHIO FROSTING:
1 (1 lb.) container of whipped topping
1 (3 oz.) box instant pistachio pudding
Cocoa powder
Combine and beat at low speed for a few minutes. Turn mixer to high and
continue beating a few more minutes. Frost cake, dust lightly with cocoa
powder.
******
Another one from Marilyn Pennington
I just found this at Cooks.com. I have not made this one.
DOUBLE PISTACHIO CAKE
1 pkg. (2 layer size) cake mix (white or yellow)
1 pkg. (4 serving size) Jell-O pistachio instant pudding
3 eggs
1 c. Club Soda or water
1/2 c. oil
1/2 c. nuts, chopped
Combine all ingredients in large bowl of electric mixer. Blend; then beat at
medium speed for 2 minutes. Pour into a greased and floured, 13 x 9-inch
pan.
Bake at 350 degrees for 40 to 45 minutes or until cake springs back when
lightly touched. Cool in pan for 15 minutes. Remove from pan and finish
cooling
on rack. Frost with Fluffy Pistachio Frosting.
FLUFFY PISTACHIO FROSTING:
1/2 c. cold milk
1 env. Dream Whip whipped topping
1 pkg. (4 serving size) Jell-O pistachio instant pudding
Pour milk into a deep, narrow-bottom mixer bowl; add whipped topping mix and
pudding mix. Beat slowly until well blended. Gradually increase beating
speed
to high and whip until mixture will form soft peaks, 4 to 6 minutes.
Makes about 3 cups. Store frosted cake in refrigerator.
*******
from Kathy Brandt
EASY PISTACHIO NUT BREAD OR CAKE
Batter:
1 box yellow cake mix
1 box pistachio nut pudding mix (instant)
4 eggs
8 oz sour cream
1/4 cup oil
1/4 cup water
Nut Mix:
1 cup sugar
1 cup chopped walnuts
1 tsp cinnamon
Grease and flour two regular size bread pans or one bundt cake pan. Mix
batter mixture with a mixer and set aside.
Mix nut mixture and set aside. In pan, layer batter mixture, nut mixture,
batter mixture and then nut mixture on top. Bread pans will be about 3/4
full
each before baking.
Bake at 350 degrees for 45-50 minutes. Check with knife to make sure
completely cooked. Let fully cool before removing from pans.
Note: When making it as a bundt cake, cream cheese frosting is excellent on
top. Enjoy.
******
another one from Kathy Brandt
Pistachio Nut Bundt Cake
1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9 inch Bundt pan.
In a medium bowl, stir together the cake mix and instant pudding. Add the
sour cream, oil and eggs, mix well. Pour half of the batter into the
prepared
pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter
in the pan. Cover with the remaining batter.
Bake for 1 hour in the preheated oven, until cake springs back when lightly
touched. Cool for 15 minutes in pan before inverting onto a wire rack to
cool
completely. When cake is cooled, dust with confectioners'
sugar
Makes 12 servings
a great site with great recipes
http://dmoz.org/Home/Cooking/Nuts_and_Seeds/Pistachios/
Recipes from Lanier Publishing
South Woodstock, Vermont.
******
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