Pistachio Cake

• 1 package white cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1 cup lemon-lime soda
• 1 cup canola oil
• 3 eggs
• 1 cup chopped walnuts
• 1-1/2 cups cold milk
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup pistachios, toasted
• Whole red shell pistachios and fresh mint, optional

1. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.
2. Pour into a greased
3. . Bake at 350u0b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.

white cake, lemonlime soda, canola oil, eggs, walnuts, cold milk, frozen whipped topping, pistachios, red shell pistachios

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