Pistachio Pudding Cake
I have a lot of cake recipes because with ten children, we had a lot of birthdays. Although prepared cake mixes are easy and taste fine, a cake from scratch really isn’t difficult to put together and makes the event seem more special. Warning: This is the richest cake I’ve ever had in my entire life. I’ve always said it should come with a warning label, so here it is. With the butter and cream content, and the inch-thick frosting, it’s incredibly rich and should be cut into small pieces, no seconds allowed, and skip the ice cream. (At least for kids. For adults, you do what you want.)
- 2 ¼ cups flour
- 1 2/3 cup sugar
- 2 cups milk
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 small packages instant pistachio pudding mix
- 1 ½ sticks butter, melted
- 5 eggs
- 2 teaspoons vanilla
Preheat oven for 350 degrees. Grease a 9 x 13” pan, and also prepare a cupcake pan with liners. (This is too much batter for the 9 x 13” pan) so I make 8-10 cupcakes as well.)
Add ingredients in order listed in mixing bowl and mix well at medium speed until thoroughly blended, for 2- 4 minutes. Stop part way through to scrape the sides of bowl. Pour batter into prepared pans. Bake at 350 for 35 – 45 minutes. Frost when cool. I have never yet been able to keep the middle from falling on this cake, but no matter. This frosting recipe covers it so thickly that you don’t notice a sunken middle when you’re done spreading it.
- 1 small package instant pistachio pudding
- 2 cups heavy whipping cream
- 3 cups powdered sugar
- ¼ cup butter, softened
Stir pudding into one cup of the heavy cream and let set for a few minutes. Then add remaining ingredients along with rest of cream and beat until fluffy. Spread onto cooled cake.
Coconut Cream Cake—Make as directed throughout, substituting instant coconut pudding mix for the pistachio, including the frosting recipe. After frosting, sprinkle top of cake liberally with sweetened, flaked coconut.