| PISTACHIO PUDDING CAKE WITH PISTACHIO FROSTING |
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One 2-layer cake3/4 cup Butter Flavor CRISCO 1-1/3 cups sugar 3 eggs 1 teaspoon vanilla 1-1/4 cups water 1 package (3-3/4 ounces) pistachio-flavored instant pudding mix 2-1/4 cups all-purpose flour 2 teaspoons baking powder Frosting: 1 package (3-3/4 ounces) pistachio-flavored instant pudding mix 1/2 cup milk 1 container (8 ounces) prepared whipped topping (3-1/2 cups), thawed 3 ounces pistachio nuts, shelled and finely chopped (about 1/3 cup) Preheat oven to 350ºF. Grease and flour two 9-inch round layer pans. Set aside. In large mixing bowl cream Butter Flavor Crisco, sugar, eggs and vanilla until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed of electric mixer until blended, scraping bowl Constantly. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pans. Bake at 350ºF for 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely. For frosting, in medium bowl combine pudding mix and milk. Beat at medium speed for 1 minute. Fold in whipped topping. Remove 1 cup frosting and combine with chopped pistachio nuts. Spread on bottom layer for filling. Top with other layer. Spread remaining frosting on sides and top of cake. Chill before serving. |
