Pistachio Cake

I brought this cake to a Christmas luncheon.  Everyone loved it.  It is so light and refreshing...you'll want a second piece!
 

Cake:
1 package white cake mix (regular size)
1 package (3.4 oz) instant pistachio  pudding mix
1 cup lemon-lime soda
1 cup canola oil
3 eggs
1 cup chopped walnuts

Frosting:
1 1/2 cups cold milk
1 package (3.4 oz) instant pistachio pudding mix
1 carton (8 oz) Cool Whip, thawed
1/2 cup pistachios, toasted
Whole red shell pistachios and fresh mint, optional

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds.  Beat on medium for 2 minutes; stir in walnuts.

Pour into a greased 9x13 baking pan.  Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.
Garnish with whole pistachios and mint if desired.  Refrigerate leftovers.

Makes 12-15 servings

For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes.  Fold in Cool Whip. Spread over cake.  Sprinkle with pistachios.  Refrigerate for about 30 minutes before cutting.

Source:  Taste of Home - 2012

Eileen