Pistachio Cake

• 1 (18 1/2 ounce) box white cake mix
• 1 (3 1/2 ounce) package instant pistachio pudding mix
• 3 large eggs
• 1 cup vegetable oil
• 1 (12 ounce) can carbonated lemon-lime beverage (7-UP or Sprite type drink)
• 1 (3 1/2 ounce) package instant pistachio pudding mix
• 1 12 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 14 cup chopped pistachio nut (to garnish)

1. Cake: Preheat oven to 350 degrees.
2. Coat two 9-inch round cake pans with nonstick cooking spray.
3. Line bottom of pans with waxed paper and spray again.
4. In a large bowl, beat cake mix, pudding mix, eggs, oil, and soda on medium-high speed for 4 minutes.
5. Scrape down side of bowl after 2 minutes.
6. Equally divide batter between prepared cake pans.
7. Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool cake layers in pans on wire rack for 15 minutes.
9. Turn cake layers out directly onto rack and cool completely.
10. Frosting: In a large bowl, beat pudding mix and milk and mix for two minutes on medium-high speed.
11. Fold in whipped topping.
12. Place 1 cake layer on a serving plate and frost top with 1 cup of frosting.
13. Place remaining cake layer on top and frost top and sides.
14. Garnish with chopped nuts.
15. Refrigerate for at least 1 hour before serving.
16. Store in refrigerator.

white cake, eggs, vegetable oil, lemonlime beverage, milk, frozen whipped topping, pistachio nut

Taken from www.food.com/recipe/pistachio-cake-220564 (may not work)