| PISTACHIO COMPANY CAKE |
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12 servings2-1/4 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup CRISCO shortening 1 teaspoon vanilla extract 1-1/2 cups sugar 2-3/4 cups milk, divided 4 egg whites, beaten to stiff, not dry, peaks 1 package (4-serving-size) pistachio instant pudding and pie filling mix 1 cup coarsely chopped nuts Preheat oven to 350ºF. Sift cake flour, baking powder, and salt together; set aside. Cream Crisco with vanilla extract. Add sugar, creaming until fluffy. Add dry ingredients alternately with 3/4 cup milk, beating until smooth. Gently fold egg whites into batter until thoroughly blended. Divide batter evenly in 2 greased and floured 9 x 1-1/2-inch round layer cake pans. Bake at 350ºF for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool for 15 minutes on racks, remove from pans, and cool on racks. Prepare pistachio pudding using 2 cups milk as directed on package. Set aside. Place one cake layer on serving plate, spread half of pistachio pudding on bottom layer, and sprinkle with 12 cup nuts. Place second layer on top of bottom layer, spread remaining pudding over top, and sprinkle with remaining nuts. Keep refrigerated. |
