\nCarolyn<\/a> sent me a recipe for a trashy pistachio cake, and I have been wanting to make it ever since. It uses cake mix and pudding mix and stuff. I like being a purist at times, but really, I grew up on Velveeta and Hamburger Helper, so boxed cakes are right up my alley (but only if they’re doctored). Anyway, I finally found the pistachio instant pudding today (does anyone else think it is really, really strange that there is pistachio pudding mix? Why that flavor? It just doesn’t seem like a FLAVOR to me), and the rest is history. Read on for the recipe …<\/i><\/p>\n
\nCarolyn’s Pistachio Cake
\n1 box white cake mix
\n1 box pistachio Jello pudding
\n4 eggs
\n1\/2 cup oil
\n1\/2 cup water
\n8 oz sour cream
\nCombine and pour into a greased bundt pan. Bake at 325 for 40-45 minutes (mine took a bit longer. I did the toothpick test to check for doneness)
\nFrosting: Carolyn says you don’t have to frost it, but in my reality, frosting is what makes a cake!
\n1 container of Cool Whip
\n1 box pistachio Jello pudding
\nWhip together. Actually, I thought this frosting was a little weird. It is pretty stiff and even a tad gooey. I think next time I would mix the pudding with about 1\/2 cup of milk first and then mix in the Cool Whip?<\/p>\n","protected":false},"excerpt":{"rendered":"
Carolyn sent me a recipe for a trashy pistachio cake, and I have been wanting to make it ever since. It uses cake mix and pudding mix and stuff. I like being a purist at times, but really, I grew … Continue reading