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Aunt Ro’s Pistachio Cake
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Description
My Aunt used to make this easy cake, and it always stood out in a crowd! It’s one of my favorites from childhood! (Note: I’m not happy with picture, as it shows failed attempts at making a glaze and at making it a marbled yellow and green cake, but it’s all I have for now!)
Ingredients
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 2 packages (3.4 Oz. Package) Instant Pistachio Pudding, Divided
- 4 whole Eggs
- 1 cup Club Soda, Room Temperature
- ½ cups Crisco Oil
- 3 Tablespoons Mini Semi-Sweet Chocolate Chips (optional)
- ½ cups Finely Chopped Walnuts
- 2 cups Heavy Cream
- 1 cup Milk
- 1 teaspoon Almond Extract (or Vanilla, But I Like Almond Better)
Preparation
Preheat oven to 350 degrees.
Cake: mix together 1 package of pudding, yellow cake mix, eggs, club soda, oil and walnuts. Add optional mini chocolate chips and fold in. Grease and flour a 10″ bundt/tube cake pan, bake for 50-60 minutes at 350.
Topping: beat together the heavy cream, remaining packet of pistachio pudding, milk and almond or vanilla extract. This makes a pretty, green whipped topping for the cake. Or you can just dust some powdered sugar on top.
Note: serving size depends on how thick or thin you make the slices!
Disclaimer: I have these 40-55 year old, handwritten recipes from my aunt, who has since passed. Unless noted, I have no clue if they were adapted from other recipes.
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