Health knowledge made personal
 This cake is one I used to make once in a while (not nearly enough) from a box of cake mix and pudding mix. It's delicious, fast, and my best friend from high schools' favorite. I used to make it for him for his birthday when he wasn't going to be around his mom, who is the only person I knew who made a cake like this. I was craving the pistachio creamy- ness of this cake, and my first attempt was a flop. The original recipe uses a box of cake, a box of pudding mix, some eggs, oil and milk. I didn't want to use boxed cake mix, so I tried to convert a recipe that was terrible to gluten-free. I didn't know the recipe was terrible. The cake was rubbery and thick, not light and moist and delicious like it should be. I salvaged the frosting from the cake, and started over. Unfortunately, I didn't have another box of pistachio pudding mix, only vanilla. So I made a vanilla cake with pistachio frosting, but you should make it with pistachio if you can. Or if you like pistachio.  Pistachio Pudding Cake2 1/3 c rice flour mix 1/2 t xanthan gum 1 T baking powder 3/4 t salt 1 1/4 c sugar 1/2 c oil 1 c milk (I used soy but any will do) 3 eggs 1 t vanilla (optional) 1 package pistachio pudding mix Preheat the oven to 350. Mix flour, xanthan gum, baking powder, salt, and sugar. Add oil, milk, eggs, vanilla, and pudding mix. Beat on medium speed for 2 minutes. Pour into two 9" round greased pans, and bake for 30 minutes, until lightly browned and a toothpick stuck in the middle comes out clean. Let cool, then remove from pans. Pudding frosting 1 tub Kool Whip (or 1 1/2 c heavy cream, whipped with 2 T sugar) 1 c cold milk (soy, cow, whoever) 1 package pistachio pudding mix Mix the pudding mix and milk, and then fold into the whipped cream. Frost the cake. |
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