Ingredients:
10 1/4 ounces white cake mix
3 1/2 ounces instant pistachio pudding mix
4 eggs
1/4 cup oil
1/2 teaspoon almond extract
1 1/2 cups water
3 1/2 ounces instant pistachio pudding mix
1 pint heavy whipping cream
Directions:
Mix all the cake ingredients together and pour into two 9″ cake pans or one bunt pan.
Place in oven for 35 -45 minutes at 350 degrees or until a toothpick poked into the center of the cake comes out cleanly. Let the cake cool completely before frosting.
Pistachio Icing.
Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don’t beat it for too long or you’ll have Pistachio butter — LOL.
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.