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Pistachio Cake

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
FROSTING:
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

In a large bowl, combine the first five ingredients; beat on low speed

Printed from tasteofhome.com Oct 12, 2008

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Pistachio Cake cont.

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.