How to Make a Delicious Pistachio Refrigerated Cake

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By Meri Rees
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chopped pistachios

This cake is light and luscious. The finished cake is stored in the refrigerator so the cool cake tastes so good on a hot summer day.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

1 white cake mix
1 pkg. pistachio instant pudding
3 eggs
1 cup sparkling water
1/4 cup oil
1/2 cup chopped pistachios or pecans [opt]

Step 1

Combine the cake and pudding mix in a large mixing bowl. Add the eggs, water, oil and mix with an electric mixer for 2-3 minutes until creamy and smooth. Add optional chopped pistachios [or pecans]and stir until distributed well. The pudding has little bits of pistachios in it.
Step 2

Pour into 2 greased and floured 9 inch round layer pans.
Bake at 350 degrees for 30 to 35 minutes or until cake springs back when lightly pressed or an inserted toothpick comes out clean.
Step 3

Flip [gently] the layers onto a cooling rack. Cool.
Step 4

Prepare frosting by mixing together 1 1/2 cups cold milk, 1 envelope Dream Whip whipped topping mix and 1 package pistachio instant pudding mix. Whip ingredients slowly at first until all dry particles are moistened then beat on high until frosting will hold soft peaks when beaters are taken out of bowl. [usually 4-5 minutes] Makes three cups of frosting.
Step 5

Frost the first layer, add the second layer and frost the top and sides of the cake. Optional: Sprinkle chopped pistachios [or pecans] on top and sides of cake. Store in the icebox.

Comments

Alisiane said

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on 10/24/2008 This prompted some deja vu for me...I could swear my mom used to make this when I was little. I'll have to try it and see if this is the same recipe. Thanks for sharing this!