PISTACHIO CAKE WITH WALNUTS RECIPE

Found here https://www.tasteofhome.com/recipes/pistachio-cake-with-walnuts

INGREDIENTS
1 package white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
3 large eggs
1 cup club soda
3/4 cup canola oil
1 cup chopped walnuts

FROSTING:
1 package (3.4 ounces) instant pistachio pudding mix
1 cup 2% milk
1 carton (8 ounces) frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine the first five ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers. Yield: 12 servings.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Originally published as Pistachio Cake with Walnuts in Taste of Home April/May 2013
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served by Kraft Recipes

NUTRITIONAL FACTS
1 slice: 476 calories, 27g fat (6g saturated fat), 54mg cholesterol, 534mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 5g protein.