Recipes of the Month

Pistachio Cake
Submitted by: Leigh Knickerbocker

1 white cake mix
½ cup oil
½ cup water
½ cup milk
5 eggs
2 pkg. instant pistachio pudding

Blend cake mix, pudding, oil, milk, and water.  Add eggs, 1 at time, beating after each.
Grease and flour 13 X 9 inch pan or tube pan.  Bake at 350 for about 60 min.

Frosting

½ pint heavy cream
1 small container of cool whip
1 pkg. instant pistachio pudding

Beat cream until almost thick. Add pudding and cool whip.  Whip all together.
Frost cake when cooled and refrigerate.

Enjoy; it’s a very refreshing cake.

For more NDH Mother’s Club recipes, contact the NDH Foundation office at 845-871-3501. The price of the book is $11.

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