Prep Time: 30 minutes
Cook Time: 50 minutes
- One 18-1/4 ounce yellow cake mix
- 4 eggs
- 1 cup club soda
- 2 boxes (3.4 ounce) instant pistachio pudding, divided
- 1/4 cup vegetable oil
- 1 pound white pistachio nuts in the shell, shelled and crushed*
- 1-1/2 cups milk
- 1 envelope (1-1/2 ounce) envelope of powdered whipping cream
Preparation:Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and 1/2 cup of the nuts. Mix well and bake in a greased and floured bundt* or tube cake pan for 45 minutes at 325 degrees F. Cake is done when a long toothpick comes out clean. Cool in pan on a rack for 10 minutes. Completely cool on rack. When cool, place cake on serving plate and completely cover with the below icing. Keep cake in the refrigerator.
Icing: Mix 1-1/2 cups milk, with instant whipped topping, and 1 box instant pistachio pudding. Mix on low to combine and then on high for 4 minutes. Fold in nuts and spread on cooled cake.
For a lightly greased 9 x 13 pan, bake for 30-40 minutes. Cool in pan and then ice.* 1 cup walnuts, pecans or shelled pistachios, chopped and lightly toasted may be substituted for the pistachios in the shells