1 package white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
3 eggs
1 cup club soda
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
1 . Preheat oven to 350* . Grease and flour a 10-inch fluted tube pan .
2 . In a large bowl , combine the first five ingredients ; beat on low speed 30 seconds . Beat on medium speed 2 minutes . Fold in walnuts . Transfer to prepared pan . Bake 40 to 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 .
3 . FOT 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 .
It won't take long for this cake from the 1970s to become the favorite birthday cake of your family .
