3/4 cup margarine
2 1/2 cups white sugar
3/4 cup vegetable oil
2 eggs, beaten
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pistachio nuts
2 cups sliced fresh strawberries
1 cup chopped peaches
1 cup chopped nectarines
1 (9 inch) cake mixture
1/2 cup margarine
1 (5 ounce) can evaporated milk
1/4 cup white sugar
1/2 cup flaked coconut
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the oil, eggs and vanilla until smooth. Combine the flour, baking powder, baking soda and pistachio nuts; stir into the creamed mixture. Fold in the chopped pistachio nuts and pecans. Spread batter into prepared pan.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely and frost with cream frosting.
I had some fresh green beans and wanted to make a light version of the recipe. This is so simple and easy...I didn't have any salt, just a little pinch. I followed the recipe exactly naming the beans "Lime", "Orange", and "Red". They were delicious and very simple.
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