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Cindy's Pistachio Cake

Kraft Memeber Recipe
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Makes: 1 cake Total Time: 3 hr 30 min
Category: Desserts Sub Category: Cakes

what you need
  • Cake:
  • 1 box white cake mix
  • 2 boxes pistachio instant pudding
  • 5 eggs
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • Icing:
  • 1 box pistachio instant pudding
  • 1/2 cup milk
  • 1 large container whipped topping
make it
Cake:
Combine all ingredients and blend on low speed for 1 minute then blend at high speed for 2 minutes. Pour into a greased and floured tube pan or fluted tube pan.

Bake for 1 hour at 325 degrees F. Do not open oven during baking. Cake is done when a wooden toothpick is inserted and comes out clean. Let cool on rack for 15 minutes then remove from pan and let cool for 2 hours on rack before icing.

Icing:
Blend pudding and milk together (mixture will be thick). Pour whipped topping into separate mixing bowl. Add pudding mixture while blending on high speed and blend until fully incorporated.
Notes
Cake should be refrigerated after icing. This recipe makes enough batter for a 3 layer cake. Follow baking instructions on cake mix box for 8 or 9 inch layer cake pans.
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