Pistachio Cake 8/7/11
Posted on: August 11, 2011
1 box Yellow Cake Mix
3/4 Cup Water
3 Eggs
1 box Pistachio Instant Pudding Mix
1/3 Cup Vegetable Oil
1/2 Cup Pecans (chopped)
In a large bowl combine, Cake Mix, Pudding Mix, and Water/Mix well, then add Eggs (one at a time, beating after each addition)/Stir in Oil/Mix in chopped Pecans/Pour into a Tuble Pan (that has been sprayed heavily with Pam)/Bake at 350 for approximately 45 minutes/When done, Cool, then invert Cake onto plate/Glaze with:
Icing:
2 Cups Powdered Sugar
1 tsp. Vanilla extract
1/3 Cup Water
2 Tbsp. Butter (melted)
Combine all ingredients/Pour over Cake and let drizzle down sides.
From: Clark Culinary; Recipes and Reminiscence (Marla’s recipe)
Prepared by: Sudie Landry
WGA's Traveling Pantry 
August 11, 2011 at 4:39 pm
I would like to cut down the water in the icing recipe next time. It was a little runny and more than enough, but DELICIOUS!