Pistachio Pudding Cake — An excellent dessert!

Pistachio Pudding Cake

Ingredients

1 regular size package yellow cake mix
1 — 3.4 oz. package instant pistachio pudding mix
4 eggs
1 cup club soda
1/2 cup canola oil
1/2 cup chopped walnuts

Icing:

1 cup cold heavy whipping cream
3/4 cup cold 2% milk
1 — 3.4 oz. package instant pistachio pudding mix
2 teaspoons confectioners’ sugar
1/2 cup chopped walnuts

Directions

~Preheat oven at 350°.

~In a large bowl, combine the cake mix, pudding mix, eggs, soda, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.

~Pour into a greased and floured 10-in. fluted tube pan. Bake for 40-45 minutes (or until a toothpick inserted near the center comes out clean). Cool for 10 minutes before removing from pan to a wire rack to cool completely.

~In a large bowl, beat the cream, milk, pudding mix, and confectioners’ sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts.

~Refrigerate until serving.

~Makes 12 servings.