Pistachio Cake

So this is another yummy treat that we discovered some time ago. Unfortunately, like many recipes before, we ate the whole thing before we could get a picture. . . so we had to make it again just so we could get one! This moist bundt cake has has the perfect amount of sweetness, and is also a really cool shade of green, so it would be PERFECT for St. Patrick's day.

1 pkg. (18-1/4 oz.) yellow cake mix
1 pkg. (3.4 oz.) instant pistachio pudding mix
4 eggs
1 cup club soda
1/2 cup canola or vegetable oil
1/2 cup chopped walnuts

ICING:

1 cup cold heavy whipping cream
3/4 cup cold milk
1 pkg. (3.4 oz.) instant pistachio pudding mix
2 tsp. powdered sugar
1/2 cup chopped walnuts

In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium 2 minutes. Stir in walnuts

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

In a large bowl, beat the cream, milk, pudding mix and powdered sugar on high until stiff peaks form. Frost cake. Sprinkle with Walnuts.

Yield: 12 servings

Source: Taste of Home Simple and Delicious February/March 2011