For my St. Patrick’s Day celebration this year, I decided to make this lovely Pistachio Cake. I found the recipe on one of my favorite websites, Taste of Home, and it looked so delicious. However, the cake didn’t look that green to me in the picture they have posted on the Taste of Home website, but mine came out very green…which is great.
The pistachio pudding mix is what tints the batter green, and also makes this cake very moist.
I also found some lovely Shamrock sprinkles at my local Joann Fabrics store, and sprinkled them on top of the glaze, which really topped off this cake nicely.
6 teaspoons Ener-G Egg Replacer
8 tablespoons water
1 (18-1/4 ounce) package yellow cake mix
2 (1 ounce) packages Fat-Free Sugar-Free Jell-O Instant Pistachio Pudding & Pie Filling Mix
1 cup water
3/4 cup vegetable oil
1 cup powdered sugar
1 tablespoon butter, softened
2 to 3 tablespoons milk
Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan.
Combine Ener-G Egg Replacer and the 8 tablespoons of water in a small glass or bowl. Mix well.
In a large bowl, combine the cake mix, pudding mixes, water, oil, and the egg mixture.
Beat with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour batter into prepared tube pan. Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes. Remove to a wire rack to cool completely.
In a small bowl, combine the glaze ingredients. Drizzle over cooled cake.
Yields 12 servings.