Estimated Nutrition (whole recipe, rough)
Counts 5 of 10 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cake
- 1 white or yellow cake mix
- 1 pkg. pistachio flavor pudding and pie filling mix
- 3 eggs
- 1 c. water
- 1/2 c. oil
- 1/2 c. nuts (if desired)
- Frosting
- 1 1/2 c. cold milk
- 1 env. Dream Whip whipped topping mix
- 1 pkg. pistachio flavor instant pudding and pie filling
Directions
Combine all ingredients in large mixer bowl.
Blend; then beat at medium speed of electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch layer pans.
Bake at 350 degrees for 30 to 35 minutes or until cake springs back when lightly pressed. #Cool in pans 15 minutes. Remove from pans. Cool on rack.
Pour milk for frosting into deep narrow-bottom bowl
Add dream whip and pudding
Beat slowly to blend
Gradually increase beating speed to high, and whip until mixture forms soft peaks
Frost cooled cake