~ LUCK OF THE IRISH SOUR CREAM PISTACHIO CAKE ~
One delicious cake my mother always made when I was growing up. It's perfect to serve for St Patrick's Day! Decorate it as you wish. I think it makes such a pretty presentation. Enjoy!
Provided by Cassie *
Categories Puddings
Time 1h
Number Of Ingredients 16
Steps:
- 1. Mix nut mixture and set aside.
- 2. Preheat oven to 350 degree F. Spray a tube pan with nonstick cooking spray. In a large bowl, mix all cake ingredients for 2 minutes. Batter will be thick.
- 3. Spread 1/3 batter evenly in bottom of tube pan. Sprinkle with 1/3 of nut mixture. Repeat 2 more times, ending with nut mixture.
- 4. Bake for 40 - 50 minutes, or until a pick comes out clean. Remove and let set for 5 minutes, then remove from pan to a cooling rack or serving platter to finish cooling.
- 5. Make topping: In a large bowl, place the milk and pudding mix and mix on low for 1 minute. Let set for a few minutes, then fold in whipped topping.
- 6. Spread over cooled cake and decorate as desired or serve as is. So moist and delicious!
LUCK OF THE IRISH PISTACHIO MILKSHAKES
You don't need the luck of the Irish to enjoy these creamy pistachio milkshakes. Just some instant pudding and ice cream!
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place milk, pudding mix and ice cream in a blender.
- Cover and blend on high speed for 15-30 seconds until pudding is well incorporated.
- Pour into four glasses and top with whipped cream and sprinkles. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LUCK OF THE IRISH CAKE RECIPE
Provided by peridot728
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl with an electric mixer, beat cake mix, 2 packages pudding mix, 1/2 cup milk, the oil, and water until smooth. Beat in eggs until well combined then pour into baking dish. Bake 35 to 38 minutes or until a wooden toothpick inserted in center comes out clean. Let cool completely. To make the frosting, in a medium bowl with an electric mixer, beat heavy cream, 1/4 cup milk, the liqueur, if desired, and 1 package pudding mix, until thickened. Frost cake then garnish with chopped pistachio nuts, if desired. Refrigerate until ready to serve. Test Kitchen Tip: Add a drop of green food color to the frosting to liven up your Erin Go Bragh!!!
PISTACHIO PUDDING CAKE
Everyone who's ever tried this moist, one-of-a-kind cake can't believe it's a mix. The dessert is perfect for St. Patrick's Day...and you won't need the luck of the Irish to whip it up! -Suzanne Winkhart, Bolivar, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.
Nutrition Facts : Calories 482 calories, Fat 28g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 555mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
SOUR CREAM CAKE WITH CARDAMOM AND PISTACHIOS
Categories Cake Dairy Egg Nut Dessert Bake Pistachio Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust with flour; tap out excess. Sift 2 cups flour, ground cardamom, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, beat 1 cup sugar and 6 tablespoons butter in large bowl until well blended. Beat in eggs 1 at a time. Mix in vanilla extract. Fold in dry ingredients alternately with sour cream in 3 additions each. Transfer batter to prepared cake pan. Sprinkle with chopped pistachios, then remaining 2 teaspoons sugar.
- Bake cake until top begins to crack and tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 30 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut cake into wedges and serve.
PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM
This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.
Provided by John Somerall
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
- Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
- Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
- Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
- Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
- Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
- Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
- Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
- Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g
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- Bake 35 to 38 minutes or until a wooden toothpick inserted in center comes out clean. Let cool completely.
- To make the frosting, in a medium bowl with an electric mixer, beat heavy cream, 1/4 cup milk, the liqueur, if desired, and 1 package pudding mix, until thickened. Frost cake then garnish with chopped pistachio nuts, if desired. Refrigerate until ready to serve.
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