Clarion County Recipe of the Day: Pistachio Walnut Cake

J.C. Taggart

J.C. Taggart

Published October 12, 2014 4:01 am
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Pistachio Walnut Cake Moist & Delicious!

Pistachio Walnut Cake

Ingredients

1 standard size package white cake mix
1 standard size package instant pistachio pudding mix
3 eggs
1 cup club soda
3/4 cup canola oil
1 cup chopped walnuts

Frosting
1 standard size package instant pistachio pudding mix
1 cup 2% milk
1 — 8 oz. carton frozen whipped topping, thawed

Directions

~Preheat oven to 350°. Grease and flour a 10″ fluted tube pan.

~In a large bowl, combine the first five ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts.

~Transfer to prepared pan. Bake 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

~For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers.

~Makes 12 servings.

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