Michelle Jones, Founder

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Blessings for Life was founded in 2000, after the birth of our 4th child. In 2001, we began another amazing journey at Better Budgeting, helping families around the world, of all faiths, save money and live a better life. 

In 2006, my mother was set to take over as editor for Blessings for Life to help with my crazy schedule. God had other plans. Within just a few short months she got a promotion.

No more tears, no more suffering. 

We could not have done this without her help and endless encouragement. And, we must carry on.

Never Give Up...

God Always Has a Plan!

 

 

Pistachio Cake
by Michelle Jones

A sweet friend sent us a recipe for Pistachio Cake for St. Patrick's Day, but when we went searching on the internet for the original source we were quite surprised to find not one or two recipes for Pistachio Cake, but hundreds of them!

Here's the four most common versions I kept seeing over and over again, and the first recipe is the version I use... and it's wonderful, one of the best cakes we've ever had!

Ingredients:

1 package white cake mix
3/4 cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
3 eggs
2 3-ounce packages instant pistachio pudding mix
2 envelopes whipped topping mix
1 1/2 cups milk

Directions:    
* Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
* Bake at 325 degrees for 45 minutes, or until cake tests done.
* Beat Dream Whip, milk, and pudding until stiff; pour over cooled cake. Refrigerate. 

*  *  *

Ingredients: 
1 3-ounce package instant pistachio pudding mix
1 package white cake mix
5 eggs
1/2 cup vegetable oil
1 1/2 cups water
1 1/2 cups milk
2 envelopes instant dessert topping

Directions:    
* Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
* In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan. 3 Bake at 350 degrees for 45 minutes, or until done. Allow to cool.
* To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake. 

*  *  *

Ingredients: 
1 package yellow cake mix
1 3-ounce package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring

Directions:    
* Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan.
* In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
* Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

*  *  *

Ingredients:     
1 package yellow cake mix
1 3-ounce package instant pistachio pudding mix
1 cup water
3/4 cup vegetable oil
4 eggs
3/4 cup chocolate syrup 

Directions:   
* Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
* In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
* Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir. 4 Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

*  *  *

 

Source: allrecipes.com
Edited by Michelle Jones

 

 

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