Recipe by Vicki Kerley
"This cool moist cake is a delightful dessert, especially among the Yuma Garden Club ladies. Besides being yummy, it's also green!"
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1 (18.25 ounce) package
white cake mix
1 (3 ounce) package
instant pistachio pudding mix
caffeinated citrus-flavored soda
1 1/2 cups
frozen whipped topping, thawed
This cake was a hit at my dinner party....and all my guest begged for the recipe. It was fast and easy to make....and scrumptious!
gio gio very gioly good
Moist and delicious are two good adjectives to describe this cake. It has a nice light pistachio taste. I made using Sprite soda and toasted the pecans and added toasted coconut. We really like cold cake so that was a plus in our book. The flavor did increase on the second day. Everyone enjoyed this cake and I will be making it again.
So, I gotta tell ya. I was in one of those "try something new" moods and I stumbled on this recipe. Very good! The whole family really enjoyed it and with it being so hot it was much better than a tried-and-true chocolate cake or something of the like. Thanks so much for sharing!
This cake is good and easy to make. However it is not as attractive as I was led to believe and only 1/2 the oil is needed or it is too wet.
very good. Just like I remembered it to be.
I made this for Easter and the adults really loved it! My daughter and son both love pastachio (sp?) pudding so they thought it was great, my daughter is graduating college this year, and my son is 12, so it really is accepted by all people. The other children there tasted it but I didn't hear anything like I heard from the adults!
I made the cake using applesauce instead of oil. I also used whipping cream instead of cool whip and added the toasted coconut to the frosting. My family liked the cake so I will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Garden Club Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 157
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