For most people, St. Patrick’s Day is all about eating corned beef and cabbage and wearing green. I think everyone remembers their schooldays when it was a MUST to wear something green, no matter what your ancestry, or you’d get pinched. It wasn’t always easy to find green apparel, but, fortunately, a girl could get away with wearing a green ribbon in her hair, and all a boy needed was a plaid shirt with a touch of green.
When I was a kid, not only was March 17 a memorable day because of St. Patrick’s Day, but also it was important because it was the day you were supposed to have your potatoes planted if you wanted a good crop that summer. Our seasons must have been different in those days, though, because I know my potatoes won’t be in by that famous day this year!
If you’re looking to add a little more green to your Irish meal this St. Patrick’s Day, this recipe for Pistachio Cake will work nicely. There’s just enough green tint in the pistachio pudding to pass the Irish test, and, like the old song says, Irish eyes will be smiling with every bite!
PISTACHIO CAKE
1 (18 1/4 ounces) package white cake mix
1 (3.4 ounces) package instant pistachio pudding mix
1 cup lemon-lime soda
1 cup vegetable oil
3 eggs
1 cup chopped walnuts
FROSTING:
1 1/2 cups cold milk
1 (3.4 ounces) package instant pistachio pudding mix
1 (8-ounce) carton frozen whipped topping, thawed
1/2 cup chopped pistachios, toasted
For the cake, combine the first five ingredients in a mixing bowl. Beat on medium speed for 2 minutes; then stir in walnuts. Pour into a greased 13-by-9-by-2-inch baking dish or pan and bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
To make the frosting, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting.
Refrigerate leftovers. Makes 12 to 15 servings.
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