Karin Calloway

Food columnist for The Augusta Chronicle.

Irish ayes

Say yes to this tasty green cake

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I racked my brain trying to come up with a green dessert in honor of St. Patrick's Day before I remembered a favorite cake from my childhood. Mom's Pistachio Cake was moist, delicious and green, making it great for the holiday. It's easy to prepare because it starts with a packaged cake mix.

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Mom's Pistachio Cake  Jackie Ricciardi/Staff
Jackie Ricciardi/Staff
Mom's Pistachio Cake

My mother baked her cake in a Bundt pan and then spread the cake with the creamy, mousselike frosting. If there was extra frosting (which is a simple combination of pistachio pudding mix, Dream Whip and milk), she would mound it in the hole in the center.

If you like pistachio ice cream, you'll love this recipe, which Mom thinks came from the back of a box of cake mix.

In addition, you can use the recipe as a starting point and then change out the pudding and cake mix flavors to come up with a variation of your own.

I think yellow cake mix with banana pudding mix would be a great combination, as would butterscotch pudding mix with either a yellow or a spice cake mix.

Using a chocolate cake mix with chocolate pudding sounds good, too.

MOM'S PISTACHIO CAKE

For the cake:

1 package white or yellow cake mix

1 3.4-ounce package instant pistachio pudding mix

3 eggs

1 cup club soda or Sprite

1 cup vegetable oil

For the pistachio frosting:

1 1/2 cups cold milk

1 3/4-ounce package instant pistachio pudding mix

2 envelopes (1 box) Dream Whip dessert topping mix

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.

Place all ingredients into a large bowl. Blend on low with an electric mixer, then beat 2 minutes on medium. Pour into prepared pans and bake 35 minutes. Cool 15 minutes in the pan, then invert onto a cooling rack.

While cake cools, combine frosting ingredients in a medium bowl. Beat with an electric mixer until thick and fluffy.

Spread each layer and outside of cake with the frosting.

Refrigerate until ready to serve.

Makes about 12 servings.

Reach Karin Calloway at karin.calloway@comcast.net. Follow her on Twitter at twitter.com/karincalloway.

Small bites

TODAY

Acoustic Jam Sessions: 7:30 p.m. Wednesdays, Manuel's Bread Cafe, 505 Railroad Ave., in Hammond's Ferry, North Augusta; (803) 380-1323

MARCH 26

Oyster Roast and Toast: 7-11 p.m., Daniel Field airport, Highland Avenue; fresh, steamed, roasted and raw oysters; chicken fingers; salad; desserts; wine; beer; live auction; The Toasters; $35, or $50 per couple; www.cookinforkids.com

MARCH 27

Cookin' for Kids: 11 a.m. to 6 p.m., Daniel Field airport, Highland Avenue; wild game, barbecue and fish cook-offs; food, karaoke, children's games, inflatables, arts and crafts; $5 for 13 and older; $3 for 3-12; free for 2 and younger; www.cookinforkids.com

APRIL 24

Sweet Celebrations: 6-10 p.m., North Augusta Community Center, 495 Brookside Ave.; desserts, beverages and silent auction of theme baskets; benefits The RECing Crew; (803) 279-8820, www.therecingcrew.com

Groceries

1 package white or yellow cake mix

2 3.4-ounce package instant pistachio pudding mix

1 package Dream Whip (2 packets)

Club soda or lemon-lime soda (1 cup)

Pantry/refrigerator: 3 eggs, 1 cup vegetable oil, 1 1/2 cups milk

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sharmomof2
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sharmomof2 07/10/14 - 01:50 am
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Pistachio Cake

This recipe calls for too much oil. It made it dense and almost doughy. I made it again, decreasing the oil to 1/3 C, adding an egg to make 4 eggs and used regular water like the cake mix calls for (1C). It turned out great! Moist and delicious! I kept the frosting the same. Received many compliments.

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