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Would you eat them In a box? Would you eat them With a fox?

1/24/2019

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Not in a box.
Not with a fox.
Not in a house.
Not with a mouse.
I would not eat them here or there.
I would not eat them anywhere.
I would not eat green eggs and ham.
I do not like them, Sam-I-am.

Sorry for the tangent, but every time I think of eating anything green, I think of green eggs and ham. Lucky for you, this recipe is not green eggs and ham, but green cake. Also known as: 
Pistachio Cake
​1 package yellow cake mix
3 packages Pistachio instant pudding mix
1/2 cup milk
1/2 cup water
1/2 cup canola or vegetable oil
5 eggs
1 cup cool whip

Make the magic happen...
  • Preheat the oven to 350F
  • In a large bowl, combine the package of yellow cake mix and 2 packages of Pistachio instant pudding mix
  • Make a well in the flour-like mixture and add 1/2 cup milk, 1/2 cup water, 1/2 cup oil
  • Mix well, then add 5 eggs one at a time, whisking well after each one is added 
  • Grease a tube or bundt pan and pour batter into the pan
  • Bake for 45-50 minutes (mine was very close to being done at 40 minutes so keep an eye on it)
  • While the cake is baking make the frosting: 
    • ​Follow the instructions on the third package of Pistachio instant pudding mix
    • Once the pudding is made, whisk in at least one cup of cool whip. Keep in refrigerator.
  • ​Allow the cake to cool completely before layering on as much frosting as you please (I had leftovers).
  • Store the cake covered in the refrigerator for up to 10 days. 
  • Eat for breakfast, lunch, and/or dinner. 
Last year I wanted to make a special cake for Stephen's birthday to start a tradition. When I asked, he told me his mom used to make a pistachio cake for one of his sister's birthdays and he loved it. Luckily his mom is nice enough to share the recipe with me and here we are! Thanks Rodene!
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You can tell this recipe has been used many-a-times and I am so happy I am allowed to post about it because IT IS AMAZING. 
This is what I like to call a semi-homemade recipe because it calls for boxed cake mix and instant pudding. Shout out to Sandra Lee! The 5 eggs make it extremely moist (yes, I love that word) and lasts for DAYS in the refrigerator. I may or may not have had it for breakfast the past few mornings. No judgment, I hope you enjoy it! I think Stephen did ↓​↓​↓
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Also, thanks for being here.
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    Self-taught baker living in Kansas City, Missouri.

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