*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I love this cake and make it often. Everyone at work loves it too. I frost it will a 16 oz container of Cool Whip mixed with a box of instant pistachio pudding and it is very moist and fabulous! I bake it in a bundt pan and it comes out perfect everytime.
The pistachio cake recipies I have seen here seem to all mention one problem colapsing.I have found a very simple way to make this cake is to use one box of instant cake mix, one package of pistachio pudding(instant) one small container of sour cream and two eggs. Make sure you grease and flour the bundt pan. I also usualy bake at 300. For frosting use another package of the pistachio pudding and a pint of heavy wipping cream, whip this into a frosting and you are good to go. You can change up and add other ingredients as you wish such as chocolate chips and cherries. Ive also changed the cake and puddng mixes to make other flavors. I also reccomend making double the frosting because it is that good.
I really liked the cake but I did tweak it a bit. After greasing the bundt pan with shortening I coated it with finely chopped almonds then poured the batter in. I also made a whipped cream icing but just powdered sugar would have been fine too. I just happened to have left over heavy cream and needed something to do with it. My cake did shrink a lot when it cooled but it kept it's shape and looked good. I did not add the extra food coloring I thought it was green enough.
This is now my favorite all around cake recipe! As for the pistachio..This was OK but on the subtle side. It did stay very moist & light yet stays together. I have made it a few times now and it has really grown on me...I use this combo in other flavored cakes as well.
The flavor the 1st time wasn't quite strong enough. I made a pistachio pudding icing as some of the others mentioned (turned out well) and left out the food color as it was a nice light green. I also served it with Ben and Jerry Pistachio Ice Cream, that has a real flavor kick. I like the concept and color here but it needed a little more Oomph. Garnished with Kiwi slices, looked cute.
I've made this cake about 5 times. At least twice it's completely collapsed during the cooling process once it didn't rise at all. It always tastes good... but I can't count on it to come out well every time. So it's a "family-only" cake until I can figure out how to get it to come perfectly every time. Suggestions welcome. email@example.com
This recipe was a winner. I made it for St. Patrick's day and brought it to work. It was so moist and delicious. I drizzled a frosting on the cake made with confectioner's sugar milk and almond extract green food coloring.
My family liked this "groovy green" cake. I used a heavy cast aluminum nonstick Bundt Pan. Sprayed with nonsalt cooking spray. Baked at 350 degrees for 50 minutes. Let cool in the pan 15 mintues. Then flipped onto plate. Came out with no troubles. The only thing i did differently was only used 2 eggs and added 1/2 cup sour cream. Moist & good.