Cranberry Pistachio Cake

8 servings

Ingredients

• 1 box yellow or white cake mix
• 4 eggs or 8 egg whites (8oz.)
• 2-3½ oz. boxes pistachio instant pudding (Jell-O brand sugar-free)
• 1 t. vanilla extract
• ¼ c. canola oil
• 1 c. club soda
• ½ c. walnuts, chopped
• 1¼ c. fresh or dried cranberries
• Vegetable oil cooking spray

Directions

1. Preheat the oven to 350º.

2. Follow the directions of the cake mix. In a mixing bowl with a hand or electric mixer, mix together the dry cake mix with the eggs.

3. Add the vanilla extract, pistachio pudding, canola oil, club soda, walnuts and the cranberries to the cake batter.

4. Grease two 8 inch or 9-inch round cake pan with cooking oil spray.

5. Pour ½ of the batter into each cake pan, and bake for 28 to 36 minutes, until a toothpick inserted in the center comes out clean.

Icing

Ingredients

• ½ pt. light cream or half & half
• 1 box pistachio instant pudding (Jell-O brand sugar-free)
• 1 small container of fat free
• Cool Whip topping

Directions

1. In a mixing bowl with a whisk, mix the cream, pistachio pudding and Cool Whip until it forms a stiff peak and is spreadable.

2. You may have to refrigerate the icing for an hour or two if it is too runny.

3. Ice the top and sides of the cake with an icing knife or butter knife.

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