Ingredients
1 package white cake mix (regular size)1 package (3.4 ounces) instant pistachio pudding mix3 large eggs1 cup club soda3/4 cup canola oil1 cup chopped walnutsFROSTING:1 package (3.4 ounces) instant pistachio pudding mix1 cup 2% milk1 carton (8 ounces) frozen whipped topping, thawed
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers.
