Pistachio Cake

OK, I'm going to tell you something very personal about myself. I have a gigantic sweet tooth. I would rather eat cake than anything else (except for maybe french fries). I often make sweets for my Saturday night church group but tonight I decided to make a cake just for us. I just love this recipe and with a few little tweaks have made it my own. 

Enjoy! 

Recipe - Cake

White cake mix (I use Duncan Hines)
3 eggs
1/3 c. veg. oil
1 c. club soda
1 box pistachio pudding mix  

• Preheat oven to 350 degrees F, (175 degrees C)
• Grease and flour 2 ten-inch round pan
• Mix first 4 ingredients until well mixed
• Add pudding mix and mix well again (about 1 min).
• Pour batter into prepared pans and bake 350 degrees until done. I use ALL of these methods to determine if my cakes are done.
• Insert a toothpick into the center of the cake. When it comes out clean with a few crumbs adhering, the cake is done.
• Look at the edges of the cake. When they start to pull away from the sides of the pan, the cake is done.
• Touch the surface of the cake near the center—it should bounce back to the touch without leaving a finger imprint.

Recipe - Icing

1 box powdered sugar
1 c. Crisco (shortening)
1 tsp. almond flavoring
1/2 c. milk (or enough to obtain the correct consistency)    
1 box pistachio pudding mix
Chopped Walnuts

• Mix powdered sugar and Crisco until well blended.  
• Add milk a little at a time until a creamy icing consistency is reached then add almond. 
• Add pudding and mix well adding more milk if necessary. 
• Garnish with chopped walnuts.

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