This month's featured recipe for "Pistachio Pudding Cake" was contributed by Collington's very own Director of Sales and Marketing, Lindsey Hamilton. Enjoy!
Base Ingredients:
- 1 package yellow cake mix (regular size)
- 1 package (3.4 ounces) instant pistachio pudding mix
- 4 large eggs
- 1 cup club soda
- 1/2 cup canola oil
- 1/2 cup chopped walnuts
Icing Ingredients:
- 1 cup cold heavy whipping cream
- 3/4 cup cold 2% milk
- 1 package (3.4 ounces) instant pistachio pudding mix
- 2 teaspoons powdered sugar
- 1/2 cup chopped walnuts
Directions:
- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
- Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form.
- Frost cake. Sprinkle with walnuts. Refrigerate until serving.
Helpful Tips:
For perfect creamy icing, make sure that the heavy whipping cream is cold and that the thickest cream isn't left clinging to the carton. You need that fat to whip the cream properly.
This cake can also be made in a 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean.
