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Pistachio Cake

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Ingredients

  • FROSTING:
  • 1 package (18-1/4 ounces) white cake mix
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup lemon-lime soda
  • 1 cup canola oil
  • 3 eggs
  • 1 cup chopped walnuts
  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup pistachios, toasted
  • Whole red shell pistachios and fresh mint, optional

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.

Yield: 12-15 servings.

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