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August 2, 2011
Nutty Black & White Cake
Traditional Cakes & Pies
Prep time:
20 minutesbaking time:
30 to 35 minutes“Although this impressive cake looked like a lot of work, it was amazingly easy for Grandma to make.”
Ingredients
Serves 10
- 1 (18 1/4-ounce) package marble cake mix
- 3 large eggs
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 3 (4-serving size) packages pistachio instant pudding mix, divided
- 4 1/4 cups milk, divided
- 1/3 cup maraschino cherries, chopped
- 1/4 cup pistachio nuts
- 2 envelopes whipped topping mix
Directions
1
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2
Combine cake mix, eggs, water, oil and vanilla extract in large bowl. Mix according to package directions. Spread half of batter in one pan. Stir contents of chocolate packet into remaining batter. Spread chocolate batter in second pan. Bake and cool according to package directions.
3
Prepare 2 pudding mixes using 3 cups milk. Stir in cherries and pistachios. Chill filling until ready to use.
4
For frosting, blend remaining 11/4 cups milk, remaining pudding mix and the whipped topping mix in large bowl. Beat with electric mixer set at low speed until well blended. Beat at high speed, scraping sides of bowl often, until stiff, 2 to 3 minutes.
5
Split each cake layer in half horizontally. Alternate chocolate cake layer with white cake layer, spreading filling between each layer. Frost top and sides of cake with frosting. Garnish with chopped pistachios, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Because it was best to serve this cake soon after assembling it, Grandma baked and split the cake layers and prepared the filling the day before she needed the cake. Then a few hours before dinner, she whipped up the frosting, assembled and frosted the cake and then stored it in the refrigerator. At serving time, she added a quick garnish, such as whole maraschino cherries.
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