Pistachio Cake
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Serves/Makes: 12
Ready in: 1-2 hrs
- 1 package (18 ounce size) white cake mix
- 1 small package instant pistachio pudding mix
- 1 cup lemon-lime soda
- 1 cup vegetable oil
- 3 eggs
- 1 cup chopped walnuts
***FROSTING***
- 1 1/2 cup cold milk
- 1 small package instant pistachio pudding mix
- 1 carton (8 ounce size) Cool Whip
In a mixing bowl, combine the first 5 ingredients. Beat on medium speed for 2 minutes; stir in walnuts. Pour into a greased 13x9 baking pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a 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. Refrigerate leftovers.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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