Thursday, March 3, 2016

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

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
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.

Peace in the Kitchen!

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