Pistachio Pudding Cake

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 4 large eggs
• 1 cup club soda
• 1/2 cup canola oil
• 1/2 cup chopped walnuts
• 1 cup cold heavy whipping cream
• 3/4 cup cold 2% milk
• 1 package (3.4 ounces) instant pistachio pudding mix
• 2 teaspoons confectioners' sugar
• 1/2 cup chopped walnuts

1. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

yellow cake, eggs, club soda, canola oil, walnuts, cold heavy whipping cream, milk, sugar, walnuts

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