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Ingredientes
- 1 pkt (18 ounce) white cake mix
- 1 pkt (3.5z) instant pistachio pudding mix
- 3 lrg Large eggs
- 3/4 c. Crisco oil*
- 1 c. Gingerale, 7 Up, Coke, or possibly Club Soda
- 1 tsp Vanilla*
- 1 c. Nuts, minced
- 1 pkt (3.5 ounce) instant pistachio pudding
- 1 1/4 c. Cool lowfat milk
- 1/2 ct , (8 ounce) Cold Wip
Direcciones
- Combine all ingredients and mix on medium speed for 2 min. Bake in greased 9x13" pan for 35-40 min, at 350 degrees till tests done with a toothpick.
- (Can be made in a bundt pan adjust cooking time accordingly.)
- Frosting: Beat pudding and cool lowfat milk till thick and smooth, then mix in the Cold Whip. Spread on completely cooled cake.
- Chill any leftovers.
- Note: This is very similar to the Watergate Cake, but to my mind is much better. I use Pistachio flavoring, and pistachio nuts, that tweaks its flavor just a tad!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 399 | |
| Calories from Fat 219 | 55% |
| Total Fat 25.13g | 31% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 4.28g | |
| Cholesterol 54mg | 18% |
| Sodium 393mg | 16% |
| Potassium 161mg | 5% |
| Total Carbs 38.51g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.48g | 2% |
| Protein 6.31g | 10% |
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