Beth's Pistachio Pudding Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup all purpose flour 3 tsp Baking Powder 1 tsp Salt 96 gram(s) pudding, pistachio, Albertson's (dry ,mix) (That's 1 box)12 tbsp Shortening1.5 cup Granulated Sugar 1.5 tsp Vanilla extract, imitation, alcohol 1.5 cup Almond Milk, Silk, True Almond, unsweetened, original 5 large Egg white, fresh 3 cups Great Value Whipped Topping (Cool Whip)
Grease and lightly flour two 9'' round baking pans. Combine flour, baking powder, salt, and pudding mix. in a mixer bowl beat shortening on medium speed with electric mixer for 30 seconds. Add sugar and vanilla and beat til fluffy. Add dry ingredients and milk alternately little by little beating on low speed after each addition. Wash beaters. In a separate bowl separate 5 eggs and beat the whites with clean beaters until stiff peaks form. Gently fold into batter. Bake at 375 F for about 20 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans or on wire racks until room temperature. Frost with 3 Cups of cool whip. to make 8 equal servings, cut the cake in half and then in half again to make 4 equal quarters, then cut each quarter in half.
Serving Size: Makes 8 pieces of 9" round double layer round cake
Serving Size: Makes 8 pieces of 9" round double layer round cake
Nutritional Info Amount Per Serving
- Calories: 546.9
- Total Fat: 24.5 g
- Cholesterol: 0.0 mg
- Sodium: 691.1 mg
- Total Carbs: 77.8 g
- Dietary Fiber: 1.2 g
- Protein: 5.4 g
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