Pistachio Nut Cake From Angelett
This is my husbands favorite cake, he gets it every January for his birthday cake. Moist and great pudding icing if you don't want a sugar icing. Try it! It's a family favorite! Enjoy!
"I have always seen this cake as a sheet cake and it is called Watergate cake. My recipe calls for coconut and cherries on top. This makes a really pretty sheet cake!"
- linda3203Cuisine: AmericanMain Ingredient: Pistachio
108 people want to try | 294 have favorited
Ingredients
Pistachio Nut Cake From Angelett Preparation
Preheat oven to 350 degrees, Grease and flour a bundt pan. Blend all cake ingredients except nuts well. Beat for a couple minutes, add nuts; mix well. Pour batter into prepared bundt pan. Bake for 50 to 60 minutes. Cool 15 minutes; remove from pan, cool on rack. Split cake into 2 layers. Spread, frosting between each layer. I then frost the outside of the cake and garnish with more nuts. If you want a 3 layer cake and to be able to frost the layers and the outside I use 3 packages of Dream Whip, 3 packages of Pistachio Pudding adn 4 1/2 cups of millk. We like a lot of frosting.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
Want detailed nutrition information, including line-by-line nutrition insights? Try BigOven Pro for Free for 14 days!
| Date | My private notes | |
|---|---|---|
|
Add notes with BigOven Pro!
|
You may also enjoy
Pistachio Nut Cake From Angelett Reviews
Blogger? Grab a link to this recipe
Want a link to this recipe? Just copy the text below and paste it into your blog:
here's how it will appear in your blog:
×Add to on:

+ Favorites
+ Try Soon
+ Menu Planner
+ Grocery List



