My Most Requested Dessert Recipe


CONFESSION: I CAN'T BAKE.


However this information doesn't seem to stop my family from requesting very specific cake flavors from me at each of their birthdays.


Did I mention none of them are really "chocolate" or "vanilla" kind of people? The requests are unusual and rather elaborate.



About 10 years ago I came across this crazy "outside the box" recipe which somehow has become my signature cake flavor. Yeah, I dunno how that happened either.....?


Not only is it super easy, it:


* Tastes like it's from scratch and it's not

* Is strangely low fat

* Isn't any more complicated or time consuming than other box recipes

* Is light yet full of flavor

* Makes perfect cupcakes

* The flavor will blow people's minds

* Is green, so it's PERFECT FOR ST. PATRICK'S DAY (hence the timing of this blog)


Are you ready for Cort's Pistachio Cake???

Cort's Pistachio Cake



You'll need:


1 box White Cake Mix

1 small package Pistachio Instant Pudding Mix

1 2/3 - 2 cups Water

3 Eggs

2 tsp Almond Extract

Green Food Coloring

1/2 cup Rough Chopped Pistachios

Pam Butter Spray

9 x 13 Cake Pan



Preheat over to 350 degrees


Combine cake mix, 1 2/3 cup water, pudding mix, and eggs and beat on medium with hand mixer


Add almond extract and 5-10 drops of green food coloring until you get to the color you'd like and continue to mix


Add rough chopped pistachios and continue to mix


If the cake batter looks too thick, add remaining 1/3 cup of water


Scoop into greased cake pan, bake for 25-30 minutes or until an inserted toothpick comes out clean -- do not over fill as batter will rise significantly


Let cool on counter completely before removing from cake pan and/or frosting

Here's the thing -- my family is deeply divided when it comes to frosting. Some love the stuff out the can piled high on their slice, some will scrape off even the most delicious bakery-quality buttercream so they only get naked cake.


Hi! My name is Cortney, and I hate frosting. HAAAAAATE. Controversial, I know.


But if you think this cake recipe is amazing, my "not frosting" will CHANGE. YOUR. LIFE. I use it both as a between-layer filling as well as an actual frosting.


It's also 4 ingredients, and if you can use a hand blender, you have the skill set to pull this off.


Shoot me a message if you'd like it -- trust me, you don't want to make this cake without it!


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