Pistachio Cake

Recipe by Cook's Hideout

Wish you all a Very Happy & Prosperous New Year. I know we are in the middle of January, but since this is my first post for this year, please accept by belated wishes. I wanted to kick start the new year with something sweet and so I made this pistachio cake. One of my co-workers brought this for a potluck and I really liked it a lot. I took the recipe from her, but haven’t had a chance to make it. So I thought I’ll give it a try and make it our New Year celebration cake. This is...

Ingredients

• 1 yellow Cake Mix (– box (half of the mix from here))
• 4 eggs (Large (2))
• 1 package Pistachio (Instant pudding mix (½ of the contents in the package))
• 1 cup club soda ((½ cup))
• 1 package Pistachio (pudding mix – (½ of the contents in the package))
• cup almond meal (– or 1 cup (½ cup))
• 1 tsp sugar (– (optional) (I didn’t add any))
• cup almond meal (– , lightly toasted and finely chopped (for garnish))

Method

1. Preheat the oven to 350°F. Butter & flour a 9”x13” baking pan or a 10” bundt cake pan. Since I halved the recipe, I used a medium size heart shape baking pan.
2. Combine all the ingredients for the cake in a mixing bowl and mix for 4-5 minutes until well combined.
3. Pour into the prepared pan and bake for 1 hour or until a toothpick inserted comes out clean. I would probably start checking at the 45minute mark. I had to bake mine for 45-50 minutes.
4. Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let the cake cool completely before frosting.
5. To make the frosting: Beat cream along with pudding mix and sugar (if using) until soft peaks form. Frost the cooled cake generously and sprinkle with the chopped pistachios. Serve chilled.

View the recipe instructions at Cook's Hideout