EASY PISTACHIO CAKE RECIPE (A TRIBUTE TO AUNT LOU)

Since preparing meals was so labor intensive, we would often go to a restaurant after church on Sundays. Kids are tired, hungry, and cranky after church, and we had a long drive before we made it back to our little home, so to help my mom out we would stop at McDonald’s or another restaurant on our way out of town.

But this was hard on my mom too. She believed that is was important to keep the Sabbath day holy, and that for us that means not eating at restaurants or shopping on Sunday. My mom wanted to be a good example to my father, who was a recent convert to our faith, and to us kids.

Ingredients

• 1 Betty Crocker Super Moist white cake mix
• 1 small (3.4 ounce) package of pistachio instant pudding
• 1 1/4 cup water
• 1/3 cup sour cream
• 3 large eggs
• **For frosting**
• 1 cup whipping cream
• 1 cup powdered sugar
• 1/4 teaspoon salt
• 1 small (3.4 ounce) package of pistachio instant pudding
• Optional: chopped pistachios for embellishment on the sides of the cake

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the cake mix and pistachio instant pudding.
3. Add the water, sour cream, and eggs. Using a hand mixer, stir all ingredients for one minute on high speed.
4.  ....................................................
5. ..............................................................

Full Instructions : Click Here

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