Pistachio Cake

1. 1

   Cake: Preheat oven to 350 degrees.

2. 2

   Coat two 9-inch round cake pans with nonstick cooking spray.

3. 3

   Line bottom of pans with waxed paper and spray again.

4. 4

   In a large bowl, beat cake mix, pudding mix, eggs, oil, and soda on medium-high speed for 4 minutes.

5. 5

   Scrape down side of bowl after 2 minutes.

6. 6

   Equally divide batter between prepared cake pans.

7. 7

   Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

8. 8

   Cool cake layers in pans on wire rack for 15 minutes.

9. 9

   Turn cake layers out directly onto rack and cool completely.

10. 10

    Frosting: In a large bowl, beat pudding mix and milk and mix for two minutes on medium-high speed.

11. 11

    Fold in whipped topping.

12. 12

    Place 1 cake layer on a serving plate and frost top with 1 cup of frosting.

13. 13

    Place remaining cake layer on top and frost top and sides.

14. 14

    Garnish with chopped nuts.

15. 15

    Refrigerate for at least 1 hour before serving.

16. 16

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.