Pistachio Cake

By danaheller

Ingredients

• Cake:
• 1 box (18.25 oz) white cake mix
• 1 package (3.4 oz) instant pistachio pudding mix
• 3 eggs
• 1 cup vegetable oil
• 1 can (12 oz) lemon-lime soda
• Frosting:
• 1 package (3.4 oz) instant pistachio pudding mix
• 1 1/2 cup milk
• 1 container (8 oz) frozen whipped topping, thawed
• 1/2 cup pistachio nuts, chopped for garnish

Details

Servings 16

Preparation

Step 1

Cake:
1. Heat oven to 350 degrees. Coat two 9" round cake pans with non-stick cooking spray. Line bottoms with parchment paper and spray agin.

2. In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down sides of bowl after 2 minutes.

3. Equally divide batter between prepared cake pans. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean. Cool layers in pans for 15 minutes on a wire rack. Turn layers out onto rack and cool completely.

Frosting:
1. In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.

2. Frost top with 1 cup of frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for ~one hour.