EASY PISTACHIO CAKE RECIPE (A TRIBUTE TO AUNT LOU)

This recipe was inspired by my Aunt Lou. She is such an example of compassionate service. I think of her often, and she is the inspiration behind this pistachio cake recipe.

We lived without electricity or running water for several years when I was a kid. And I didn’t realize then how hard meal preparation was for my mom. She had to haul in firewood and light the wood stove. Then she had to go to the creek and haul in water. After the water boiled, she would start cooking. Since we didn’t have a refrigerator, all the food had to be shelf stable. After the meal was served to lots of hungry kids, she had to haul in more water. That water then had to heat up so that she could start the clean-up process. (Let me just insert here how much I love my microwave, fridge, oven, and dishwasher!)

Since preparing meals was so labor intensive, we would often go to a restaurant after church on Sundays. Kids are tired, hungry, and cranky after church, and we had a long drive before we made it back to our little home, so to help my mom out we would stop at McDonald’s or another restaurant on our way out of town.

Ingredients

• 1 Betty Crocker Super Moist white cake mix
• 1 small (3.4 ounce) package of pistachio instant pudding
• 1 1/4 cup water
• 1/3 cup sour cream
• 3 large eggs
• **For frosting**
• 1 cup whipping cream
• 1 cup powdered sugar
• 1/4 teaspoon salt
• 1 small (3.4 ounce) package of pistachio instant pudding
• Optional: chopped pistachios for embellishment on the sides of the cake

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the cake mix and pistachio instant pudding.
3. Add the water, sour cream, and eggs. Using a hand mixer, stir all ingredients for one minute on high speed.
4. ......................................

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