- 12
3.8/5
(4 Votes)
Ingredients
- 1 package ( 18-1/4 ounces ) white cake mix
- 1 package ( 3.4 ounces ) instant pistachnio pudding mix
- 1 cup lemon-lime soda
- 1 cup vegetable 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 whipping topping, thawed
- 1/2 cup chopped pistachios, toasted
- Whole red shell pistachios and fresh mint, optional
Preparation
Step 1
In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes; stir in walnuts. Pour into a greased 13-inch x 9 inch x2 inch baking pan Bake at 350F. for 45-50 minutes or until toothpick inserted near the center comes clean. Cool on 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
.