Pistachio Cake

  • This is a cake from back in the 1970's. It's making a comeback and I hope you will enjoy it!

    1 white cake mix(regular size pkg.)
    1 3.4 oz pkg. pistachio instant pudding mix
    3 eggs
    1 Cup club soda
    3/4 Cup canola oil
    1 Cup chopped walnuts or pecans

    1 3.4 oz pkg. pistachio instant pudding mix
    1 Cup milk
    1 8 oz carton whipped topping, thawed

    Preheat oven to 350*F. *Grease and flour a 10" fluted tube pan(angel food cake pan)*. In a large bowl, combine first 5 ingredients and beat on low speed for 30 seconds then on medium speed for 2 minutes. Fold in nuts. 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 for 1 minute and fold in whipped topping. Spread over cake and refrigerate leftovers.
    *It is easier with this cake to actually grease and flour the pan than to spray it.
    Hugs, Paula