Pistachio Pudding Cake and Pudding Frosting
by Martin H. & Terri B.
Ingredients
- 1 package pistachio instant pudding (4 servings)
- 1 package white cake mix (2 layer) (if pudding is already in the mix, reduce the water to 1 cup)
- 1/2 tsp almond extract
- 4 eggs
- 1 1/4 cup water
- 1 cup oil
- Green food coloring
- 1/2 cup chopped nuts (if desired)
Frosting
- 1 package pistachio instant pudding (4 servings)
- 1/2 cup cold milk
- 2 cups Cool Whip
Instructions
- Combine all ingredients and beat at medium speed for 4 minutes.
- Pour into two 8 or 9 inch greased and floured round pans.
- Bake on center rack for 45 minutes or until cake springs back when pressed.
- Cool in pan 15 min. Remove and cool on rack.
Frosting
- Beat pudding and milk on slow speed for 1 minute until blended. Fold in Cool Whip.
- Ice layered cakes and store, lightly covered or in a cake carrier, in the refrigerator.
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