PISTACHIO DREAM CAKE
"This moist delightful cake is good for you and yummy, too," assures Audrey Grimm of Mesa, Arizona.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, combine milk and dry pudding mix in a bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 148 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 300mg sodium, Carbohydrate 28g carbohydrate, Fiber 3g protein.
PISTACHIO CAKE
This is one of my favorite cakes, it is so moist. The great thing is you can use any kind of cake mix and any knid of pudding to change this one around. It is very versatile.
Provided by Leanne
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour into a greased bundt pan.
- Bake at 350 for about 45-50 minutes.
PISTACHIO DREAM CAKE
Steps:
- Blend all ingredients for cake in large bowl, and then beat for 2 minutes at medium speed. Bake in greased and floured 10" bundt pan at 350°F for 59 minutes. Cool for 15 minutes in pan then remove from pan let cool on rack.
- Split cake into 3 layers and spread 1/2 cup frosting between layers. Spoon rest onto top of cake and decorate with come crushed walnuts.
- Frosting: Whip cold milk, Dream Whip, and pistachio instant pudding. Mix until thick, about five minutes. Frost and refrigerate cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS
Steps:
- Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
- Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
- Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
- Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
- Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
- Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.
PISTACHIO CAKE II
This simple cake recipe uses pistachio pudding mix and lemon-lime flavored carbonated beverage to deliver a cake that is great for potlucks or family gatherings.
Provided by v monte
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
- Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 38.9 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 368.1 mg, Sugar 27.9 g
PISTACHIO DREAM CUPCAKES
Pistachio pudding is a nice, light and sweet confection. I decided that this pudding could easily intermingle into a cake mix. The perfect topping for this cake is simple as well, frosting with added almond extract!
Provided by roxy_froggy25
Categories Dessert
Time 40m
Yield 24 cup cakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. Beat with an electric mixer for at least 2 minutes, allowing mix to incorperate.
- Grease muffin tin. Divide batter evenly in muffin tin, filling 2/3 full. Bake 30 minutes, or til cakes form cracks. Let cakes cool completely on wire rack.
- Add 1 teaspoon of almond extract at a time and stir to incorperate. Add enough to notice the flavor. Spread frosting evenly over cakes and then you can enjoy!
PISTACHIO DREAM DESSERT
Steps:
- Chop heath bars with knife for small slivers. Mix pudding per box instructions. Tear or cut angel food cake to bite size pieces.
- Layer 1/3 of angel food cake on bottom of glass bowl. Apply 1/3 of pudding over cake. Using spatula apply 1/3 Cool Whip. Sprinkle 1/3 heath bar. Repeat above steps 2 more times.
- Cool with saran on top bowl till chilled.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PISTACHIO CREAM CAKE
Make the custard sauce up to 1 day ahead or while the frosted cake chills; the cake cuts best when refrigerated at least 2 hours. Recipe is from Sunset magazine. Preparation time includes chilling time.
Provided by Pinay0618
Categories Dessert
Time 4h30m
Yield 12-16 serving(s)
Number Of Ingredients 23
Steps:
- Cake:.
- Butter and flour two 9-inch round cake pans. Line bottoms with waxed paper cut to fit; butter paper and dust with flour.
- In a small bowl, mix 1 1/2 cups cake flour, 1/4 cup sugar, baking powder, 1/2 cup chopped pistachios (wrap remaining airtight), poppy seeds, lemon peel, orange peel, and cardamom.
- In a glass measure or small microwave-safe bowl, melt 2 tablespoons butter in a microwave oven on full power (100%), 1/2 to 1 minute. Add milk and vanilla.
- In a deep bowl, with a mixer on high speed, beat eggs with remaining 1 cup sugar until thick enough to hold mounds briefly when you lift the beater, 4 to 5 minutes. Add flour mixture and milk mixture. Stir or mix gently until well blended. Scrape batter equally into prepared pans.
- Bake cake layers on center rack in a 325° regular or convection oven until edges are browned and begin to pull from pan sides and centers spring back when lightly pressed, 20 to 25 minutes.
- Cool layers in pans on a rack for about 10 minutes. Invert cakes from pans onto rack and carefully pull off and discard waxed paper.
- When layers are cool to touch, place one, bottom side up, on a flat plate (10 to 12 inches wide). Mound about 2 cups of the Cream Frosting on cake; with a long, flexible metal spatula, spread frosting level out to cake rim. Place remaining cake layer, bottom side down, on frosting. Scrape remaining frosting on top of cake and, with the spatula, push enough over the sides to frost thickly, then swirl evenly over top of cake. Cover (a large bowl inverted over the cake works best) and chill at least 2 hours or up to 1 day.
- Uncover cake and sprinkle with remaining 1/4 cup pistachios. On each dessert plate, spoon 3 to 4 tablespoons Sesame Custard Sauce. Cut cake into wedges and set in sauce on plates.
- Cream Frosting:.
- In a chilled large bowl, with a mixer on high speed, beat 1 1/2 cups whipping cream until it holds soft, distinct peaks. Add 1/2 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon each almond extract and vanilla. Beat on high speed until mixture is thick enough to hold soft, distinct peaks.
- Sesame Custard Sauce:.
- In a large metal bowl, combine egg yolks and sesame oil; whisk just enough to blend.
- In a 10- to 12-inch frying pan over medium heat, stir and shake sesame seeds until pale golden brown, about 3 minutes. Pour into a blender with the sugar and whirl until seeds are coarsely ground. Return mixture to frying pan; add whipping cream and milk. Stir over medium-high heat until scalding (bubbles form at pan rim but mixture does not boil), about 5 minutes.
- Whisk cream mixture into egg yolk mixture, then scrape back into frying pan. Stir over medium-low heat with a flexible (silicone or heat-resistant plastic) spatula, scraping pan bottom and sides, until custard is thick enough to coat a metal spoon with a velvety layer, about 15 minutes. Immediately pour mixture back into metal bowl and nest in ice or ice water; stir often until cool, about 15 minutes. Pour custard through a fine strainer into another bowl, pressing moisture from seeds; discard seeds. Serve custard or cover and chill.
Nutrition Facts : Calories 484.3, Fat 31.6, SaturatedFat 15.6, Cholesterol 218.8, Sodium 129.3, Carbohydrate 45, Fiber 1.3, Sugar 38.6, Protein 7.8
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