Go Back
Print

Pistachio Cake

Ingredients

  • Pistachio Cake:
  • 1 pkg. yellow or white cake mix not the kind that uses butter
  • 1 pkg. 4 serving jello instant pistachio pudding
  • 4 eggs
  • 1 ¼ cups of club soda
  • ¼ cup of oil vegetable or canola
  • ½ tsp. almond extract
  • 7 drops of green food coloring
  • Semi sweet chocolate chips - you decide how many to use
  • Fluffy Pistachio Frosting:
  • 8 oz whole milk
  • 8 oz whipping cream or heavy cream
  • 1 pkg pistachio instant pudding
  • 7 drops of green food coloring
  • Whip in your mixer until stiff and forms peaks then frost the cake once cooled.

Instructions

  1. Combine cake mix, pudding mix, eggs, club soda, oil and extract in large mixer bowl.
  2. Blend, then beat at medium speed of your mixer for 4 minutes.
  3. Pour ⅓ of the batter in the a floured bundt pan first and spread evenly, then sprinkle the chocolate chips in a layer, then add the remaining ⅔ of the batter over the chips.
  4. Bake at 350 for 50-55 minutes until cake tester (any chopstick, toothpick, or fork will do!) inserted in the cake comes out clean, and cake begins to pull away from the sides of the pan. Do not under bake!
  5. Cool in the pan for about 15 minutes, then remove and cool on rack or plate. (I always put a plate over the cake pan and invert it, then put a plate over the bottom of the cake and invert it again so it sits upright on the plate. You don't need to do that with a bundt pan though.)