Recipes Cookbook - Pistachio Pudding Cake

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Ingredients

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 4 large 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 package (3.4 ounces) instant pistachio pudding mix
• 2 teaspoons confectioners' sugar
• 1/2 cup chopped walnuts

Instructions

1. 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.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. 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.

Recipe has been adapted from >>>>>  here