Light and Flavorful !
Pre-heat oven to 350.
Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with wax paper and spray again.
In large bowl, beat on medium-high speed for 4 minutes:
- White cake mix
- 1 box of Instant Pistachio pudding mix
- Eggs
- Vegetable oil
- Lemon-lime soda
Equally divide batter between prepared cake pans.
Bake for 35 minutes.
Cool on wire rack for 15 minutes.
Turn out cake layers directly onto rack and cool completely.
TO MAKE FROSTING, beat on medium-high speed for 2 minutes; in large chilled bowl:
- 1 box Instant Pistachio pudding mix
- Milk
Fold in thawed Cool Whip.
Spread Frosting between completely cooled cake layers and on top and sides.
Garnish with Pistachio nuts.
Refrigerate for at least 1 hour before serving.
Store in refrigerator.
This recipe is adaptable to any flavor Cake and Frosting. Simply substitute Instant Pudding Mix in the flavor desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 165 | ||
Calories from Fat: 144 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 44.2mg | 2 % | |
Potassium 115.4mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.3g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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