AWESOME PISTACHIO CAKE/FROSTING-DIABETIC FRIENDLY

AWESOME PISTACHIO CAKE/FROSTING-Diabetic Friendly image

Provided by penny jordan

Time 1h

Number Of Ingredients 18

CAKE INGREDIENTS
1(18.25oz) box white cake mix
1 (4 serv. box instant sugar/free, fat/free, pistachio pudding/pie filling mix (dry)
1/2 c skim milk
1/4 c water
1/4 c canola oil
2 large eggs
2 large egg whites
1 c nonfat plain yogurt
1/2 c pistachio nuts, chopped (optional)
10 + drops green food coloring (optional)
PISTACHIO ICING
4 oz whipped cream cheese
1 (12 oz.) pkg frozen, cool-whip, lite or regular, thawed
1 (4-serv. pkg pistachio, sugar-free, fat-free, pudding/pie filling mix, (dry)
1/4 c pistachio nuts, chopped (if desired)
a few drops green food coloring (optional)
1 - 2 Tbsp skim milk (if needed)

Steps:

1. PREHEAT: Oven to 325 to 350 degrees F. (oven temps. vary). COAT: 9x13x2-inch cake pan or desired pan with 'Bakers Joy' nonstick cooking spray.
2. IN: Large mixing bowl, beat together all CAKE ingredients. TRANSFER: Batter into prepared pan. BAKE: 30 to 35 minutes or until inserted toothpick comes out clean. DO NOT OVERBAKE. COOL: 10 minutes and invert onto serving plate. COMPLETELY COOL: And frost cake. GARNISH: With chopped pistachios, if desired. COVER: And refrigerate until serving. STORE: Leftovers in cake taker in refrigerator. ENJOY!
3. FROSTING: IN: Medium mixing bowl, mix whipped cream cheese and thawed lite cool-whip until well combined and creamy. ADD: Package of instant pudding mix slowly until well combined, add small amt. of skim milk if needed to thin icing down a bit if too thick and add green food coloring if desired. SPREAD: On cooled cake and garnish with nuts if desired or decorate as desired. **(Makes a beautiful birthday, St. Patricks Day or Easter cake...) ENJOY! **REFRIGERATE COVERED.