Going Green

The expression "going green" takes on new meaning for St. Patrick's Day. Not only do people like to wear green on March 17, green food and beverages are popular that day too!

Last year for St. Patrick's Day, I shared a recipe for Irish Soda Bread. This year, I thought I'd share a recipe that's not Irish in origin, but it's definitely green!

Pistachio Dream Cake starts with a cake mix and gets its green color from a package of pistachio pudding mix.  The cake and pudding mixes are combined with oil, eggs and, instead of water, lemon lime soda.  I use ginger ale, but Sprite or 7-Up can be used instead.

The cake can be baked in a 9 x 13-inch pan or two layer pans or, what I like to use, a Bundt pan.  The 9 x 13-inch pan only has to be greased, but the layer or Bundt pans need to be greased and floured.

Although a Bundt pan has a beautiful shape, it can be hard to grease and flour all the fluted edges.  The easiest way to grease a Bundt pan is to spread the shortening in the pan with a paper towel.  Make sure to grease the entire surface including the tube in the center.

Sprinkle some flour in the pan.

Rotate the pan until the surface -- including the tube -- is coated with flour. If there's excess flour, remove it by turning the pan upside down and tapping the bottom.  The flour will fall right out.

Bake the cake for the time listed on the box for the size pan you're using. If you're using a 9 x 13-inch pan, let the cake cool completely in the pan. Otherwise, let the cake cool 10 minutes before removing it from the pan to cool on a wire rack.

When the cake is completely cool, frost it with pistachio frosting.  The original recipe called for the frosting to be made with Cool Whip, but I prefer to use Dream Whip, a powdered nondairy dessert topping.

Combine both pouches of Dream Whip with milk and a package of pistachio pudding mix.  If you prefer a smoother frosting, sift the pudding mix into the bowl with the Dream Whip to remove any nuts.

The pudding mix gives the frosting a beautiful green color.  I like the pale shade of green, but you can add green food coloring if you prefer a brighter color.  Frost the cake and keep it stored in a covered container in the refrigerator.

The cake is green on the inside and outside making it a suitable dessert when you're "going green."

Pistachio Dream Cake

12 Servings

1 (18 1/4 oz.) pkg. yellow cake mix

1 (3.4 oz.) pkg. instant pistachio pudding

1 cup oil

3 eggs

1 cup lemon lime soda (I use ginger ale)

Blend ingredients together in a bowl; beat 4 minutes with an electric mixer. Pour batter into a greased and floured Bundt pan.  Bake according to the time listed on the cake mix box.  Cool for 10 minutes.  Remove cake from the pan and cool completely on a wire rack.

Pistachio Frosting

1 (2.6 oz.) box Dream Whip

1 (3.4 oz.) box instant pistachio pudding*

1 1/4 cups cold milk

Blend together and beat 4 minutes on high until light and fluffy.  Spread frosting on cake.  Store cake in a covered container in the refrigerator.

*For a smoother frosting, sift the pudding mix to remove any nuts.  Proceed as directed.

© Margaret's Morsels