Puddings & Mousses

Pistachio Pudding Cake

pistachio-pudding-cake

Cook Time: 40 Min

Yield: 10 to 12 Servings

pistachio-pudding-cake

Ingredients

  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/3 C. sugar
  • 3 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/4 C. water
  • 1 (3.4 oz.) pkg. pistachio flavored instant pudding mix
  • 2 1/4 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Powder
  • FROSTING
  • 1 (3.4 oz.) pkg. pistachio flavored instant pudding mix
  • 1/2 C. milk
  • 1 (8 oz.) container frozen whipped topping
  • 1/3 C. pistachio nuts

Directions

  1. HEAT oven to 350ºF. Coat two 9-inch round pans with no-stick cooking spray like Baker’s Joy®. Dust with flour.
  2. COMBINE shortening, sugar, eggs and vanilla in large bowl. Beat at medium speed with mixer until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pans.
  3. BAKE 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire racks.
  4. COMBINE pudding mix and milk in medium bowl. Beat at medium speed 1 minute. Fold in whipped topping. Spread 1 C. frosting on bottom layer. Top with other layer. Spread remaining frosting on sides and top of cake. Sprinkle with nuts. Chill before serving.

Pistachio Pudding Cake

pistachio-pudding-cake

Cook Time: 40 Min

Yield: 10 to 12 Servings

Ingredients

  • 3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/3 C. sugar
  • 3 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/4 C. water
  • 1 (3.4 oz.) pkg. pistachio flavored instant pudding mix
  • 2 1/4 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Powder
  • FROSTING
  • 1 (3.4 oz.) pkg. pistachio flavored instant pudding mix
  • 1/2 C. milk
  • 1 (8 oz.) container frozen whipped topping
  • 1/3 C. pistachio nuts

Directions

  1. HEAT oven to 350ºF. Coat two 9-inch round pans with no-stick cooking spray like Baker’s Joy®. Dust with flour.
  2. COMBINE shortening, sugar, eggs and vanilla in large bowl. Beat at medium speed with mixer until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pans.
  3. BAKE 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire racks.
  4. COMBINE pudding mix and milk in medium bowl. Beat at medium speed 1 minute. Fold in whipped topping. Spread 1 C. frosting on bottom layer. Top with other layer. Spread remaining frosting on sides and top of cake. Sprinkle with nuts. Chill before serving.

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