have a lot of cake recipes because with ten children, we had a lot of birthdays.
Although prepared cake mixes are easy and taste fine, a cake from scratch
really isn’t difficult to put together and makes the event seem more special.
W is for Warning: What follows is the richest cake I’ve
ever had in my entire life. I’ve always said it should come with a warning
label, so here it is. With the butter and cream content, and the inch-thick
frosting, it’s incredibly rich and should be cut into small pieces, no seconds
allowed, and skip the ice cream.
The main recipe uses pistachio pudding mix, with a variation given for Coconut Cream Cake, using coconut pudding mix.
Pistachio Pudding Cake
¼ cups flour
2/3 cup sugar
teaspoons baking powder
small packages instant pistachio pudding mix
½ sticks butter, melted
oven for 350 degrees. Grease a 9 x 13” pan, and also prepare a cupcake pan with
liners. (This is too much batter for the 9 x 13” pan) so I make 8-10 cupcakes
ingredients in order listed in mixing bowl and mix well at medium speed until
thoroughly blended, for 2- 4 minutes. Stop part way through to scrape the sides
of bowl. Pour batter into prepared pans. Bake at 350 for 35 – 45 minutes. Frost
when cool. I have never yet been able to keep the middle from falling on this
cake, but no matter. This frosting recipe covers it so thickly that you don’t
notice a sunken middle when you’re done spreading it.
small package instant pistachio pudding
cups heavy whipping cream
cups powdered sugar
cup butter, softened
pudding into one cup of the heavy cream and let set for a few minutes. Then add
remaining ingredients along with rest of cream and beat until fluffy. Spread
onto cooled cake.
as directed throughout, substituting instant coconut pudding mix for the
pistachio, including the frosting recipe. After frosting, sprinkle top of cake
liberally with sweetened, flaked coconut.