Pistachio Nut Cake Ii
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
46
Sourness
34
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 10 inch Bundt pan
3
In a medium bowl, stir together the cake mix and 1 package of instant pudding
4
Add the oil, eggs and club soda, mix well
5
Fold in the chopped nuts, reserving some for garnish if desired
6
Pour into the prepared pan
7
Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched
8
Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely
9
In a medium bowl, stir together the instant whipped topping and instant pudding
10
Add the milk and mix until light and fluffy
11
Slice cooled cake into layers, fill and frost including the hole in the middle
12
Garnish with nuts if desired
13
Keep chilled until serving