Pistachio Cake

Name: Pistachio Cake
Yield: 15 servings
Ingredients: 18 1/4 ozs white cake mix; 3 3/8 ozs instant pistachio pudding mix; 1 cup lemon lime carbonated beverage; 1 tbsp olive oil; 3 whole eggs; 1/4 cup walnuts, chopped and toasted; 1 1/2 cups fat-free milk; 3 3/8 ozs instant pistachio pudding mix; 5 drops green food coloring; 8 ozs Cool Whip Free, thawed

Adapted from Becky Brunette

18 1/4 ozs white cake mix
3 3/8 ozs instant pistachio pudding mix
1 cup lemon lime carbonated beverage
1 tbsp olive oil
3 whole eggs
1/4 cup walnuts, chopped and toasted
1 1/2 cups fat-free milk
3 3/8 ozs instant pistachio pudding mix
5 drops green food coloring
8 ozs Cool Whip Free, thawed

Preheat oven to 350.Prepare a 13" x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, one package pudding mix, carbonated beverage, oil, eggs, and walnuts. Mix until moistened. Spread batter into prepared pan. Bake for 50 minutes, or until lightly browned on top. Cool. Meanwhile, to prepare frosting combine milk, remaining pudding mix, and green food coloring in a mixing bowl. Mix well. Fold in whipped topping. Spread over cooled cake. Refrigerate several hours before serving.

Posted: 12/13/2001

Cakes

Rated by 3 users (4.67)

WW Points^* : 4.92

15 servings

Nutrition Facts
Servings Per Recipe 15
Amount Per Serving
Calories 221 Calories from Fat 58 (26%)
% Daily Value *
Total Fat 6g	9%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 38g	13%
Sodium 315mg	13%
Potassium 14mg	5%
Total Carbohydrate38g	13%
Dietary Fiber 0g	0%
Sugars 22g
Protein 4g	0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.