Pistachio Cake

Photo: flickr user yumyumbubblegum

Ingredients

1 pkt white cake mix - (18.25 oz)

3 pkts instant pistachio pudding and pie filli

(4-serving-size packages)

cup milk divided

cup vegetable oil

cup water

5 eggs

1 cup heavy cream

1 cup sweetened flaked coconut

cup sugar

4 lrgs green gumdrops

Preparation

Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray then lightly flour.

In a large bowl, beat the cake mix, 2 packages pudding mix, 1/2 cup milk, oil, and water until smooth. Beat in the eggs until well mixed. Pour into the cake pans and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove from the pans and cool completely.

In a medium bowl, beat the heavy cream with the remaining 1 cup milk and package of pudding mix until thickened. Frost the cake with the cream mixture. Sprinkle the top and sides with the coconut.

Sprinkle a cutting board with the sugar, then, using a rolling pin, roll out each gumdrop to a 3-inch circle, thus coating the gumdrops with sugar to prevent them from sticking. Cut a heart-shaped leaf from each gumdrop and a stem from the trimmings, form a shamrock in the center of the cake.

This recipe yields 12 servings.