|American Pastry Cook|
|by Jessup Whitehead|
Designed for the pastry-chef feeding fifty people or more, Jessup Whitehead's 1894 work is a comprehensive source of recipes that would be most ne...
Results 1 - 10 of 711 for pistachio pudding cake
Mix all ingredients ... until done, 30 to 45 minutes. Mix pistachio pudding and milk together until thick. Then add Cool Whip. Ice cake and refrigerate.
Reserve 2 tablespoons pudding mix to be used for topping. Beat together cake mix, remaining pudding ... with 2 tablespoons pistachio pudding mix according ... cake. Store in refrigerator.
Combine all ingredients ... 50 minutes until cake springs back when ... minutes. Remove from pan and finish sprinkling with confectioners' sugar if desired.
Mix all together. ... 350 degrees. Let cake get cold before ... 3 minutes. Add pudding. Beat until ... Spread on cold cake. Top with coconut and chopped nuts.
Combine these 6 ... peaks form. Add pudding mix and beat ... and top of cake. Decorate top of cake with pecan halves and a few sprinkles of chopped pecans.
Combine cake mix, pudding mix, eggs, water, ... and milk. Beat slowly until well blended approximately 1 minute. Fold in Cool Whip. Spread on cake at once.
Combine cake mix, pudding mix, eggs, water, ... degrees for 50-55 minutes. DO NOT UNDER BAKE. Cool in pan about 15 minutes. Remove and finish cooling on rack.
Combine all ingredients ... for 50 to 55 minutes. Cool about 15 minutes. Remove cake from pan, finish cooling, and sprinkle top with confectioners' sugar.
Combine all ingredients ... 55 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes. Remove from pan; finish cooling on rack.
Beat at medium speed for 2 minutes combined ingredients. Combine 1/2 cup sugar, 1/2 cup chopped nuts and 1 teaspoon cinnamon. Pour 1/3 of batter, ...
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