By Steve_G on April 22, 2002
"A better pistachio cake, this one's made from scratch. A unique mixing method is employed that assures good results every time. This is very similar to my almond butter cake -- the addition of oil and the use of egg yolks make it a bit richer, but it's not dense as the additional dry ingredients in the pistachio pudding mix keep it light."
Serving Size: 1 (114 g)
Servings Per Recipe: 8
"This "from scratch" is very good, however, it is not indicated on the recipe the cooking temperature. Consequently having set my convection oven at 325, I let it bake 60 minutes, and it still had not set. It fell a little, but was extremely tasty. A keeper"
"I am on a major baking spree right now, so I have made a couple of youre recipes, this was just so so so good! Thanks so much."