Refrigerated Pistachio Cake

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Refrigerated Pistachio Cake
Originally Published: November 6, 1975
Yield: 1 bundt cake

Ingredients for cake:

  • 1 box white cake mix
  • 2 boxes instant pistachio pudding
  • 5 eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cup milk
  • 3/4 cup chopped nuts

Ingredients for icing:

  • 1 box instant pistachio pudding
  • 1 cup milk
  • 9 oz. carton whipped topping

Directions:

  1. For the cake: Mix all ingredients, add nuts last. Bake in well greased and floured bundt pan 50 minutes at 350°F. Let cool 1 hour, then invert on pie plate.
  2. For the icing: Mix pudding and milk, add whipped topping. Whip 10 minutes on high speed. Can then refrigerate and top as served or spread on cake and refrigerate. Garnish with ground nuts.

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