Happy St. Patrick's Day, have a wee piece o' cake

This is pistachio cake (photo courtesy of Google, we ate our entire cake before I got around to taking a photo). My sister turned me onto this fantastic cake. The recipe comes from "The Best of the Holidays" cookbook, which Mom gave both of us a few years back. This light cake is very easy and inexpensive to make and the pretty light-green color makes it perfect for after a St. Patty's Day feast.



In the throws of my I-just-moved-to-Louisville-and-am-unemployed-"state" I took out about a half of this delightful cake in one setting. Yeah, that's right. Warning- this cake is not beautiful. I've never been able to keep it from settling and sinking a bit in the middle. Pretty or not it is worth your time!

Cake:
1 box white cake mix (Duncan Heins)
1 3-ounce box pistachio instant pudding mix
4 eggs
3/4 cup oil (I use canola)
3/4 cup water
1/2 cup chopped nuts (optional)

Combine all ingredients except nuts. Beat 4 minutes at medium speed, batter will thicken. Pour into greased and floured 9x13-inch pan. Sprinkle with nuts. Bake at 350 for 35-40 minutes.

Glaze:
1/2 cup hot water (I use a scant 1/2 cup
1 T. butter, melted
2 cups powdered sugar
1/2 t. vanilla

Mix all glaze ingredients in small bowl. While cake is still hot, punch holes with a fork over the entire top. Spoon glaze over cake, allowing icing to run down into the holes. Pry holes open if necessary to ensure that the glaze runs into the cake.

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