Pistachio Cake

• 1 box (18.25 Oz. Box) White Cake Mix
• 2 packages (3.4 Oz. Size) Instant Pistachio Pudding Mix, Divided
• 3 Eggs
• 1 cup Vegetable Oil
• 1 can (12 Oz. Size) Lemon-lime Soda, Such As Sprite
• 1 cup Milk
• 8 ounces, weight Frozen Whipped Topping, Thawed
• 1/4 cups Chopped Pistachio Nuts, To Garnish

1. 1. Heat oven to 350u0b0F. Coat two 9-inch round cake pans with nonstick cooking spray.
2. 2. To prepare the cake, in a large bowl, beat cake mix, 1 package pudding mix, eggs, vegetable oil, and soda on medium-high speed for 4 minutes. Scrape down the sides of the bowl halfway through.
3. 3. Equally divide the batter between the prepared cake pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in the pans on a wire rack for 15 minutes. Turn cakes out onto the rack to cool completely.
4. 4. For the frosting, in a large bowl, beat the remaining 1 package pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
5. 5. Place 1 cake layer on a serving plate and frost the top with about 1 cup of frosting. Place the remaining layer on top and frost the top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.

white cake mix, eggs, vegetable oil, lemonlime soda, milk, ubc

Taken from tastykitchen.com/recipes/desserts/pistachio-cake-4/ (may not work)