Pistachio Cake

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#83563

serves/makes:

ready in:
1-2 hrs

ingredients

1 package (18 ounce size) white cake mix
1 small package instant pistachio pudding mix
1 cup lemon-lime soda
1 cup vegetable oil
3 eggs
1 cup chopped walnuts

FROSTING
1 1/2 cup cold milk
1 small package instant pistachio pudding mix
1 carton (8 ounce size) Cool Whip

directions

In a mixing bowl, combine the first 5 ingredients. Beat on medium speed for 2 minutes; stir in walnuts.

Pour into a greased 13x9 baking pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in the 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.

added by

Friday13

nutrition data

573 calories, 35 grams fat, 59 grams carbohydrates, 7 grams protein per serving.

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