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
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.