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Categories:Viewed: 41 - Published at: 9 years ago
Ingredients
- 1 (18 1/4 ounce) package white cake mix
- 1 (3 1/2 ounce) package instant pistachio pudding mix
- 1 cup lemon-lime flavored soda
- 1 cup vegetable oil (can use 3/4 cup or a bit less if desired)
- 3 eggs
- 1 cup chopped walnuts
- PISTACHIO FROSTING
- 1 1/2 cups cold whole milk or 1 1/2 cups half-and-half cream
- 1 (3 1/2 ounce) package instant pistachio pudding mix
- 1 (8 ounce) carton frozen Cool Whip Topping, thawed
- 1/2 cup chopped pistachios, toasted
Method
- Set oven to 350 degrees.
- Grease a 13" x 9" baking pan.
- In a mixing bowl, combine first five ingredients.
- Beat on medium speed for 2 minutes; stir in walnuts.
- Pour into prepared baking dish.
- Bake for 45-50 minutes, or until cake tests done.
- Cool on wire rack.
- For the frosting: In a mixing bowl, beat milk and the pudding mix on low speed for 2 minutes.
- Fold in whipped topping.
- Spread over cooled cake.
- Sprinkle with pistachio nuts.
- Refrigerate for about 30 minutes before cutting.
- Refrigerate any leftovers.
