Moms Pistachio Cake Food

MOM'S PISTACHIO CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. For cake: In a medium mixer bowl, beat ingredients for cake on low until blended, about 30 seconds. Beat on medium for 2 minutes.
• 3. Pour into a greased 13x9x2-inch baking pan and bake for 27 to 32 minutes at 350 degrees. Cool completely before frosting.
• 4. For frosting: Combine the pudding and milk. Let sit in the refrigerator for 10 minutes. Fold in the cool whip and spread over cake.
• 5. Keep cake refrigerated.

PISTACHIO CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

PISTACHIO CAKE

Steps:

• Mix all ingredients together.
• Pour into a greased bundt pan.
• Bake at 350 for about 45-50 minutes.

PISTACHIO CAKE FROM SCRATCH

Steps:

• Combine eggs, extract and 1/4 of the sour cream in a small bowl.
• Cut butter into chunks.
• Put remaining sour cream in another small bowl with tablespoon of oil.
• allow all ingredients to come to room temperature while you prepare a 9-inch springform pan, line bottom with parchment, grease and flour.
• You can use a 9x2-inch round pan as well, but it will be a bit more difficult to unmold the cake.
• Toast pistachios in a 350 degree (f.) oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure Sift all dry ingredients into the work bowl of your mixer and mix on low speed for 30 seconds to combine.
• Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
• This will aerate the cake and give it structure.
• Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
• Scrape the bowl one last time and give it a couple pulses.
• Pour batter into prepared pan and bake at 350 degrees for 40-50 minutes, (rotate pan 180 degrees after 25 minutes) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
• Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.
• About 2 hours.
• It's delicious slightly warm with just a dusting of powdered sugar, topped with sweetened whipped cream or served with pistachio ice cream.

BUTTERY PISTACHIO CAKE

Steps:

• Set oven to 350 degrees (second-lowest oven rack).
• Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
• Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
• Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
• In a cup whisk together the milk and vanilla.
• In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
• Add in eggs one at a time beating well after each addition.
• Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
• Transfer the batter into prepared baking dish.
• Bake for about 20-22 minutes, or until cake tests done.
• Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
• Serve warm or room temperature.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
• Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

PISTACHIO CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.

PISTACHIO COFFEE CAKE

Steps:

• Mix together first five ingredients in large bowl and beat well.
• Mix together last three ingredients in a small bowl.
• In a greased and floured bundt cake pan pour 1/3 batter, then 1/3 nut mixture.
• Repeat ending with nut mixture on top of batter.
• Bake for 1 hour at 350°, but check with toothpick at 50 minutes.
• Cool completely before removing from pan.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt pan.
• With an electric mixer, mix all ingredients except chips until well blended.
• Stir in mini chocolate chips.
• Pour cake mix into bundt pan.
• Bake at 350 degrees for 1 hour.
• Test for doneness.
• Enjoy!

MOM'S PISTACHIO COFFEE CAKE

Steps:

• 1. Grease well a 9x13 pan. Use 1/2 of the mix, sprinkle with 1/2 of the topping then repeat. Bake at 350* for 35-40 minutes