Pistachio Cake with Walnuts Recipe

By carolync

Ingredients

• FROSTING:
• 1 package white cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 3 eggs
• 1 cup club soda
• 3/4 cup canola oil
• 1 cup chopped walnuts
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1 cup 2% milk
• 1 carton (8 ounces) frozen whipped topping, thawed

Preparation

Step 1

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.


In a large bowl, combine the first five ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.


For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers. Yield: 12 servings.

Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.