Lemon Pistachio Cake

• 1 (18 1/4 ounce) package lemon cake mix
• 1 (3 ounce) package lemon gelatin, dessert mix
• 4 eggs
• 1 14 cups water
• 12 cup vegetable oil
• 34 cup finely chopped pistachio nut

1. Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan.
2. In a large mixer bowl, combine cake mix, gelatin mix, eggs, water and oil.
3. Beat on medium speed for 2 minutes.
4. Stir in nuts.
5. Spread batter evenly in prepared pan.
6. Bake 50-60 minutes or until a cake tester inserted in center comes out clean.
7. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.
8. Drizzle with lemon glaze, if desired.
9. NOTE: If desired, a 9 x 13-inch pan can be used to bake this cake.
10. If this variation is used, bake only about 40 minutes.

lemon cake, lemon gelatin, eggs, water, vegetable oil, pistachio nut

Taken from www.food.com/recipe/lemon-pistachio-cake-353146 (may not work)