Baby Girl came home from New York City last night to quickly celebrate her 21st birthday with us, then she's off to Chapel Hill today to start her last year of college. Her flight was due in at 6:30 last night but didn't arrive until 11:30, which means that we were celebrating her birthday at 1:00 in the morning.
After spending the summer in NYC, she was ready for some home cooking. She wasn't picky about what we cooked for dinner, but she did have one request: Baby Girl wanted "Green Cake". I haven't made this wonderful pistachio cake in a few years, so we're way overdue for a dose of green goodness.
Here's what you'll need for the cake:
1 (18.5 oz.) package white cake mix
1 (3 3/4 oz.) pkg. pistachio instant pudding
1 cup club soda or 7-Up or ginger ale
1/2 cup oil
And here's what you'll need for the frosting:
1-1/2 cups very cold milk
1 (1.4 oz.) envelope whipped topping mix
1 (3/34 oz.) pkg. pistachio instant pudding
Preheat oven to 350°. Mix all of your cake ingredients in a large bowl and beat for 2 minutes at medium speed. (I love it when you add the liquids to the white dry ingredients and they turn all green!) Pour into a greased and floured bundt pan. Bake for 45 to 50 minutes. Cool on a cake rack for 15 minutes. Remove cake from pan and continue cooling.
Combine all frosting ingredients in a bowl and whip on high speed until very thick, about 5 minutes. Frost cooled cake. If you have extra frosting, dump it in the center of the cake. Really! It's super good and everyone will fight over who gets to eat the extra frosting. Cover and keep refrigerated.
- Add chopped pecans (or walnuts) and coconut to the batter.
- Bake the recipe in a 13 x 9 inch pan for 35 to 45 minutes, instead of baking in the bundt pan.
- Most recipes call for one cup of oil for the cake, but I've had great success with using just a half cup.
- Skip the frosting and dust with powdered sugar instead. The cake is moist enough to stand on its own without the benefit of frosting.
I whipped up the cake Friday evening, refrigerated it, and iced it Saturday night. Since the trickiest part of making this cake is icing it because the frosting has the consistency of whipped pudding, here's how I do it.
Start with your cooled, unfrosted cake centered on your cake plate. All that white stuff is the extra flour that couldn't shake out hard enough when I greased and floured the pan. Don't panic...it will all be covered up soon enough.
Here's your frosting, all whipped up and ready to go. Ummmm..... Notice the rubber spatula. I'm still in the dark ages; haven't graduated to silicone spatulas yet. The spatula is a necessary tool for icing this cake.
Take your spatula and glob some of the frosting along the top ridge of the cake. Don't be shy.
Now glob on a little more until it tries to run down the sides. That's it...really lay it on there.
Now take your spatula and start to slowly push the frosting down around the sides of the cake. Try to keep the frosting even with no bare cake showing through. Careful...you don't want it to drop down onto your cake plate. If it does, swipe it up with your finger and do what comes natural.
Here's what the finished product looks like. Pretty, right? Pay no attention to the small unfrosted area at the very bottom of the cake. It's kind of hard to get the frosting under there, and nobody pays attention to that area of the bundt cake anyway.
And finally, here's how you can tell whether you centered it correctly and then frosted it perfectly or not. Can you place the cake dome on the stand without scraping off the frosting? Ta da!
By the way, did I mention that it was Hubby's birthday too? Here he is reading his birthday card. He's a little camera shy.
Wait...I didn't forget you. Here's your piece. Bon appetit!