Pistachio Cake With Walnuts

• 1 package white cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 3 large eggs
• 1 cup club soda
• 3/4 cup canola oil
• 1 cup chopped walnuts
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1 cup 2% milk
• 1 carton (8 ounces) frozen whipped topping, thawed

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, combine the first 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.
3. 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.

white cake, eggs, club soda, canola oil, walnuts, milk, frozen whipped topping

Taken from www.tasteofhome.com/recipes/pistachio-cake-with-walnuts/ (may not work)