Aunt Ro’S Pistachio Cake

• 1 box (18.25 Oz. Box) Yellow Cake Mix
• 2 packages (3.4 Oz. Package) Instant Pistachio Pudding, Divided
• 4 whole Eggs
• 1 cup Club Soda, Room Temperature
• 1/2 cups Crisco Oil
• 3 Tablespoons Mini Semi-Sweet Chocolate Chips (optional)
• 1/2 cups Finely Chopped Walnuts
• 2 cups Heavy Cream
• 1 cup Milk
• 1 teaspoon Almond Extract (or Vanilla, But I Like Almond Better)

1. Preheat oven to 350 degrees.
2. Cake: mix together 1 package of pudding, yellow cake mix, eggs, club soda, oil and walnuts. Add optional mini chocolate chips and fold in. Grease and flour a 10" bundt/tube cake pan, bake for 50-60 minutes at 350.
3. Topping: beat together the heavy cream, remaining packet of pistachio pudding, milk and almond or vanilla extract. This makes a pretty, green whipped topping for the cake. Or you can just dust some powdered sugar on top.
4. Note: serving size depends on how thick or thin you make the slices!
5. Disclaimer: I have these 40-55 year old, handwritten recipes from my aunt, who has since passed. Unless noted, I have no clue if they were adapted from other recipes.

eggs, club soda, crisco oil, chocolate chips, walnuts, heavy cream, milk, almond

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