Icing: Mix 1-1/2 cups milk, with
instant whipped topping, and 1 box instant pistachio pudding. Mix on low to
combine and then on high for 4 minutes. Fold in nuts and spread on cooled cake.
1 box yellow cake mix
1 C. club soda
2 boxes instant pistachio pudding
1/4 C. vegetable oil
1 lb. white pistachio nuts (walnuts or pecans will work), lightly toasted and
1-1/2 C. milk
1 envelope of powdered whipping cream
Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and 1/2
cup of the nuts. Mix well and bake in a greased and floured bundt or tube cake
pan for 45 minutes at 325°F. Cake is done when a long toothpick comes out clean.
Cool in pan on a rack for 10 minutes. Completely cool on rack. When cool, place
cake on serving plate and completely cover with the below icing.