Pistachio Cake with Walnuts

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

It didn’t take long for this cake from the 1970’s to become the favorite birthday cake of my husband, Joe.

Pistachio Cake with Walnuts Recipe

Pistachio Cake with Walnuts

1 pkg. white cake mix (regular size)

1 pkg. (3.4 oz.) instant pistachio pudding mix

3 eggs

1 cup club soda

¾ cup canola oil

1 cup chopped walnuts

Frosting:   1 pkg. (3.4 oz.) instant pistachio pudding mix

1 cup 2% milk

1 carton (8 oz.) frozen whipped topping, thawed

Preheat oven to 350 F.  Grease and flour a 10 inch fluted tube pan.

In a large pan, combine the first five (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

(Recipe for Pistachio Cake with Walnuts was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)