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Pistachio Sheet Cake
Pistachio Sheet Cake

Pistachio Sheet Cake

1 Hr(s) 10 Min(s)
15 Min(s) Prep
55 Min(s) Cook
What You Need
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24 servings
Original recipe yields 24 servings
1 each cake mix
4 each egg
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup water
powdered sugar
ice cream or frozen yogurt
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Let's Make It
1
Blend cake mix, pudding, eggs, sour cream and water in large bowl with electric mixer on low speed just until combined. Increase speed to medium; beat 4 minutes more. Pour batter into greased and floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan, spre ading evenly to edges.
2
Bake at 375°F about 25 minutes or until done. Cool in pan on wire rack. Sprinkle with powdered sugar.
3
Cut in squares to serve. Top with ice cream and chocolate sauce if desired.
4
5
6
7
8
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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