A Pistachio Cake Recipe So Good Your Future Grandchildren Will Taste It
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pistachio cake, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I have always loved the taste of pistachios, especially that lovely green Jell-O pudding. It just tastes amazing and I can’t really describe it. When I was a kid I would choose pistachio pudding over vanilla or chocolate like the normal children would. I guess you could say that I marched to the beat of my own drum.
This cake recipe definitely marches to the tune of its own choir because it’s a classic. Everyone loves chocolate cake or strawberry cake but nobody ever really talks about pistachio cake anymore. Well, folks, I’m bringing this beautiful bundt back. Enjoy!
Recipe and photo courtesy of Food Network.
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