Pistachio Cake

By melissawelch

Ingredients

• 1/2 cup milk
• 1/2 cup water
• 1/2 cup Vegetable oil
• 6 eggs
• 1 box white or yellow cake mix
• 3 packages instant pistachio pudding mix
• 1/2 pint heavy cream
• 1 (8 oz) tub Cool Whip

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 325 degrees. Grease and flour bundt pan.

2. In a large bowl, beat together the milk, water, oil and eggs until well blended. Gradually add the cake mix, scraping the sides of the bowl.

3. Add 2 pudding mix packages, one box at a time scraping sides of the bowl again.

4. When mixture is smooth, bake at 325 degrees for 45 minutes to 1 hour, or until a tester inserted comes out clean. Remove form oven and cool for 15 minutes. REmove from pan and cool completely before frosting.

5. To prepare the frosting, use a wire whisk to mix together 1 package instant pudding with the heavy cream and Cool Whip. Whisk until soft peaks form. Be Careful not to overbeat as frosting wil become too thick.

6. Frost the cake and garnish with crushed pistachio nots.