Aug 02 2008
Pistachio Cake
This is one of my favorite cakes… my mom made it quite often while I was growing up, and it has remained with me through the years since then.
3 egg whites (the yolks will turn it yellow, but don’t effect the baking
1/3 cup applesauce
1-1/4 cup soda water, ginger ale or 7-up
1 box pistachio pudding
1 box white cake mix
Combine all ingredients in a mixer. Pour into a bundt pan, muffin tin or mini loaf pans. Bake at 350F for 30 minutes, or until it starts to turn a golden brown – less for the cupcakes or mini loaves. I usually follow the times for the cake mix & add around 5 minutes, as they vary. The toothpick test works well for this cake.
The best topping for this is to combine another box of pudding with 1 cup heave whipping cream. Whip until stiff peaks form. When the cake cools, cover it with the whipped pudding – I always fill the center hole with pudding for an extra surprise!
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