This is another recipe that I borrowed from Monster Mama. She made it into cupcakes. I made a cake.
This cake is really good and very moist. I couldn't really taste much pistachio flavor but the chocolate buttercream icing did it all for me! Yummy!
1 White Cake Mix
1 pkg (3.4 oz) Pistachio Instant Pudding Mix
1 cup ginger ale
3/4 cup vegetable oil
1/4 tsp almond extract
Heat oven to 350 and grease 13X9 cake pan.
Mix all ingredients in a large bowl for about 3 minutes until smooth and thick.
Spread into cake pan and bake for 30-35 minutes until lightly golden and springs back when lightly pressed with your finger.
Chocolate Buttercream Icing
1 stick butter at room temp
1/2 cup unsweetened cocoa powder
3 cups confectioners sugar
3-5 Tablespoons milk
1 teaspoon vanilla extract
Place butter and cocoa powder in a large mixing bowl and mix on low until soft for about 30 seconds.
Add confectioners sugar, 3 tablespoons milk and vanilla. Mix on low until sugar is incorporated. Increase spead to medium and beat until light and fluffy.
Add 1-2 tablespoons more milk if the icing is to stiff.
Spread icing on cool cake.
Sprinkle the top with chopped pistachios.
Let me know if you give this cake a try!
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