Pistachio Cake
This childhood favorite of mine has stood the test of time and is starting to please a whole new generation.
Ingredients
- 1 box white cake mix
- 1 box (4 serving size) instant pistachio pudding
- 3/4 C cooking oil
- 4 eggs
- 1 C water
- 1 C chopped walnuts or pecans
Syrup:
- 2 C confectioner’s sugar
- 2 tsp butter
- 1/3 C water
Directions
- Preheat oven to 350* F
- Prepare a 9 x 13 inch baking pan by spraying with a no stick cooking spray.
- In the bowl of an electric mixer, place the first four ingredients.
- Begin mixing on low speed while adding the 1 C water in a steady stream.
- Mix 30 seconds, then stop mixer and scrape down bowl sides and bottom using a rubber spatula.
- Mix at medium to high speed for 2 minutes.
- Pour batter into prepared pan.
- Sprinkle the chopped nuts over the unbaked batter evenly.
- Bake at 350*F for 40 minutes.
- Prepare syrup by placing all syrup ingredients in the saucepan on the stovetop.
- When cake is done, remove it from the oven and begin heating the syrup.
Syrup Instructions
- Combine three syrups ingredients in a saucepan and begin heating over medium high heat.
- While heating the cake syrup, use a dinner fork to poke holes in the hot cake in even rows throughout the entire surface of the cake.
- Bring the mixture to a full boil and remove from the heat.
- As soon as the syrup has boiled, pour the hot syrup over the hot cake.
- Cool completely then cut into squares and enjoy!
Additional Tips
Cake Mix Tip: when enhancing a boxed mix with extra ingredients, use the least expensive, generic cake mix you can find. This mix will give you the best cake texture.