Pistachio Cake
By: Anonymous
Published: Saturday, February 13, 2010 - 3:21am

Ingredients




1 pkt white cake mix - (18.25 oz)
3 pkts instant pistachio pudding and pie filli
(4-serving-size packages)
cup milk divided
cup vegetable oil
cup water
5 eggs
1 cup heavy cream
1 cup sweetened flaked coconut
cup sugar
4 lrgs green gumdrops

Preparation

1 Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray then lightly flour. 2 In a large bowl, beat the cake mix, 2 packages pudding mix, 1/2 cup milk, oil, and water until smooth. Beat in the eggs until well mixed. Pour into the cake pans and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove from the pans and cool completely. 3 In a medium bowl, beat the heavy cream with the remaining 1 cup milk and package of pudding mix until thickened. Frost the cake with the cream mixture. Sprinkle the top and sides with the coconut. 4 Sprinkle a cutting board with the sugar, then, using a rolling pin, roll out each gumdrop to a 3-inch circle, thus coating the gumdrops with sugar to prevent them from sticking. Cut a heart-shaped leaf from each gumdrop and a stem from the trimmings, form a shamrock in the center of the cake. 5 This recipe yields 12 servings.