Comments on: Pistachio Cake

By: strandjss

strandjss — Mon, 16 Jul 2012 18:55:58 +0000

This is a totally awesome cake. I did use the chocolate ganache and all I can say is Wow!

By: almostdomesticgoddess

almostdomesticgoddess — Fri, 15 Jul 2011 01:04:38 +0000

Fabulous texture with the sweet undertone of the pistachio pudding. A huge hit here!

By: cylina

cylina — Mon, 07 Mar 2011 17:38:01 +0000

very good..but i would like more pistachio flavor.. i like it

By: bliss2223

bliss2223 — Fri, 25 Feb 2011 19:55:00 +0000

Just made this last night and it turned out perfect!!
The pistachio isn’t strong at all, and actually I wish it were stronger. Not sure how I could do that though.
One thing that I did wrong was I used Sugar Free Hershey’s Syrup. It has a funny taste to it which you can really taste in the chocolate part of this cake. Next time, I’ll buy the regular kind.
Super Moist and so so quick to make!

By: mkelz21

mkelz21 — Thu, 20 Jan 2011 14:52:01 +0000

My mom has been making the same recipe for years. It is an awesome cake that is easy to make.

By: sophievdw

sophievdw — Fri, 14 Jan 2011 07:52:59 +0000

we don’t have pistachio instant pud in South Africa … could I substitute vanilla and then add pistachio essence?

Would that work?

By: clarency

clarency — Tue, 11 Jan 2011 17:08:07 +0000

Used a swedish cake mix and mixed it with oreo pudding mix.
The cake mix just needed water added, so I’m wondering if it would make any difference in the texture if I added eggs, oil, and the chocolate syrup?
Thanks for another awesome idea to try.

By: Nicoletta

Nicoletta — Tue, 11 Jan 2011 00:08:49 +0000

This cake is *delicious*. I can’t wait to make it again!!!

By: NanaBread

NanaBread — Mon, 10 Jan 2011 03:07:02 +0000

I’m not a pistachio fan, but still wanted to try this recipe. I substituted vanilla pudding for the pistachio, then substituted cream of coconut for the orange juice. I added 1 teaspoon of almond extract, and instead of Hershey’s syrup, I used 3/4 cup of hot fudge sauce (for ice cream) that I had in the fridge. I just microwaved it for 30 seconds first to loosen it up. This cake came out super moist and very delicious. I could see making lots of variations to it – peanut butter and chocolate, red velvet and chocolate, carrot cake and cream cheese – the possibilities are endless. I love recipes like that!

By: horse345

horse345 — Sat, 08 Jan 2011 19:07:53 +0000

Yummy!! I have to admit that I’d never tried Pistachio anything besides the nuts. So I was a little wary on using the pistachio pudding. I added some semi-sweet chocolate chips to the chocolate and it turned out delicious. I also only cooked it for 55 minutes because I have found that cooking any kind of cake less actually equals an even more moist cake. This is definitely a keeper!