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Categories:
white cake lemon lime soda canola oil eggs walnuts cold milk frozen whipped topping pistachios red shell pistachios
Viewed: 54 - Published at: 4 years agoIngredients
- 1 package white cake mix (regular size)
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 cup lemon-lime soda
- 1 cup canola oil
- 3 eggs
- 1 cup chopped walnuts
- 1-1/2 cups cold milk
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup pistachios, toasted
- Whole red shell pistachios and fresh mint, optional
Method
- In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.
- Pour into a greased
- . Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in 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.
