Serves: 5
Total Calories: 1,149
Prep time:
Cook time:
Total time:
Combine flour, sugar, cocoa, baking soda, and salt in large mixer bowl. Add water, oil, vinegar, and vanilla; beat 3 minutes at medium speed until thoroughly blended. Pour batter into greased and floured 9x13- inch pan. Bake at 350° for 35–40 minutes or until cake tester inserted in center comes out clean. Cool; frost with Smooth ‘n’ Creamy Frosting.
Smooth 'n' Creamy Frosting:
Combine pudding mix, sugar, and milk in a small bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Store cake in refrigerator.
Pistachio nuts are indeed green, but the color of the gelatin product gets a little help to make it prettier. Kids seem to be magnetized to pistachio pudding and ice cream and fluff . . . and frosting! Over chocolate cake? Oh, yeah!
This Wacky Cocoa Cakes recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.
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