Recipes Made with Cake Mixes
Black and White Pistachio Cake
Ingredients
Cake
- 1 (18.25 ounce) box marble cake mix*
- 3 eggs
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
Filling
- 2 small boxes instant pistachio pudding and pie filling mix
- 3 cups milk
- 1/3 cup chopped maraschino cherries, drained
- 1/4 cup chopped pistachio nuts
Frosting
- 1 1/4 cups cold milk
- 1 small box instant pistachio pudding and pie filling mix
- 2 envelopes whipped topping mix
- Additional maraschino cherries and pistachio nuts (optional)
Instructions
- Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
Cake
- Combine cake mix, eggs, water, oil and vanilla extract in large bowl. Mix according to package irections.
- Spread half of batter in one pan.
- Stir contents of chocolate packet into remaining batter.
- Spread chocolate batter in second pan.
- Bake and cool according to package directions.
Filling
- Prepare pudding mix using 3 cups milk.
- Stir in cherries and pistachios. Refrigerate until ready to use.
Frosting
- Combine milk, pudding mix and whipped topping mix in large bowl. Beat at low speed with electric mixer until blended. Beat at high speed for 2 to 3 minutes or until stiff, scraping sides of bowl often.
Assembly
- Split each cake layer in half. Alternate chocolate cake layer with white cake layer, spreading filling between each layer.
- Frost top and side of cake with frosting.
- Garnish with maraschino cherries and pistachios, if desired.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.