Pistachio Nut Cake

I'm a Texan and we love Texas Pecans. Pecans are probably my favorite Nut followed by Cashews, Hazelnuts and then Pistachios. This is a favorite Easter Dessert at our house.

Here's what you'll need:

Preheat the oven to 350 degrees.

2 - regular sized Loaf Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 - 15.25 oz. Box of Yellow Cake Mix

1 - 3.4 oz. Box of Pistachio Instant Pudding Mix

1 C finely ground Pistachio Nuts + additional Pistachios roughly chopped for the Garnish.

1/2 C Sour Cream

1/4 C Vegetable Oil

4 Eggs

1 1/4 C Water

Garnish

Roughly Chopped Pistachios

Confectioner's Sugar.

In a Large Mixing Bowl with a Hand Mixer:

Dry Cake Mix

Instant Pudding Mix

Finely Ground Pistachios

Sour Cream

Oil

Eggs

Water

Beat on Low Speed, just until well combined. (approx. 30 seconds)

Increase Speed to Medium and continue mixing for 1 - 2 minutes.

Divide the Batter evenly into the pans.

Sprinkle evenly with reserved, chopped Pecans.

Bake 30 - 35 minutes. (a toothpick in the center should come out clean)

Remove pans ro a rack to cool completely.

Invert Cakes, (right side up) onto serving platters and dust well with Confectioner's Sugar just prior to serving.

Enjoy!

Peace in the Kitchen!