Luck Of The Irish Sour Cream Pistachio Cake Food

"LUCK OF THE IRISH" CAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a large bowl with an electric mixer, beat cake mix, 2 packages pudding mix, 1/2 cup milk, the oil, and water until smooth. Beat in eggs until well combined then pour into baking dish.
• Bake 35 to 38 minutes or until a wooden toothpick inserted in center comes out clean. Let cool completely.
• To make the frosting, in a medium bowl with an electric mixer, beat heavy cream, 1/4 cup milk, the liqueur, if desired, and 1 package pudding mix, until thickened. Frost cake then garnish with chopped pistachio nuts, if desired. Refrigerate until ready to serve.

~ LUCK OF THE IRISH SOUR CREAM PISTACHIO CAKE ~

Steps:

• 1. Mix nut mixture and set aside.
• 2. Preheat oven to 350 degree F. Spray a tube pan with nonstick cooking spray. In a large bowl, mix all cake ingredients for 2 minutes. Batter will be thick.
• 3. Spread 1/3 batter evenly in bottom of tube pan. Sprinkle with 1/3 of nut mixture. Repeat 2 more times, ending with nut mixture.
• 4. Bake for 40 - 50 minutes, or until a pick comes out clean. Remove and let set for 5 minutes, then remove from pan to a cooling rack or serving platter to finish cooling.
• 5. Make topping: In a large bowl, place the milk and pudding mix and mix on low for 1 minute. Let set for a few minutes, then fold in whipped topping.
• 6. Spread over cooled cake and decorate as desired or serve as is. So moist and delicious!

PISTACHIO PUDDING CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

LUCK OF THE IRISH CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl with an electric mixer, beat cake mix, 2 packages pudding mix, 1/2 cup milk, the oil, and water until smooth. Beat in eggs until well combined then pour into baking dish. Bake 35 to 38 minutes or until a wooden toothpick inserted in center comes out clean. Let cool completely. To make the frosting, in a medium bowl with an electric mixer, beat heavy cream, 1/4 cup milk, the liqueur, if desired, and 1 package pudding mix, until thickened. Frost cake then garnish with chopped pistachio nuts, if desired. Refrigerate until ready to serve. Test Kitchen Tip: Add a drop of green food color to the frosting to liven up your Erin Go Bragh!!!

PISTACHIO NUT BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
• In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. The batter will be thick. Spoon half of the batter into the prepared pan. Combine the brown sugar, pistachios and cinnamon, sprinkle over the batter in the pan., being careful to keep filling from the edges as it might stick to the pan. Cover with the remaining batter.
• Bake 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with powdered sugar.

LUCK OF THE IRISH PISTACHIO MILKSHAKES

Steps:

• Place milk, pudding mix and ice cream in a blender.
• Cover and blend on high speed for 15-30 seconds until pudding is well incorporated.
• Pour into four glasses and top with whipped cream and sprinkles. Serve immediately.

PISTACHIO NUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
• Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.