Pistachio Cake
Ingredients
3 cups flour
2 cups sugar
1/2 cup non-fat dry milk powder
1 tablespoon baking powder
1/2 teaspoon salt
2 (1.5 ounce) boxes instant pistachio pudding mix, divided
3 large eggs
1 teaspoon pure vanilla extract
1 cup vegetable oil
1 cup ginger ale
1/2 cup chopped nuts (pistachios, pecans, walnuts, hazelnuts)
1 cup heavy whipping cream
1 cup milk
1/4 cup chopped nuts (pistachios, pecans, walnuts, hazelnuts), for topping
Method
Lightly grease and flour angel food or tube cake pan, set aside. Preheat oven to 350 degrees. In large mixing bowl, sift together flour, sugar, non-fat milk powder, baking powder and salt. With electric mixer, blend in 1 box of pudding mix, eggs, vanilla, oil, and ginger ale. Beat for 2 minutes on medium speed. Stir in ½ cup chopped nuts. Pour batter into prepared cake pan. Bake for 50 to 60 minutes or until pick inserted into centre of cake comes out clean. Transfer cake pan to wire rack for at least 25 minutes to cool. Remove cake from pan and return to wire rack to cool completely.
When completely cooled. Split cake in half or thirds horizontally to make layers, set aside. Make frosting by whisking heavy whipping cream, milk and remaining box of pudding mix until stiff peaks form. Spread frosting between layers and over top and sides of cake. Sprinkle remaining chopped nuts over top of cake. Keep refrigerated.
Tried and tested in the THASC kitchen
Precious Art By Precious People 