Pistachio Cake | Marlene Maurer – Lakewood, Colo. | TheFencePost.com

Pistachio Cake | Marlene Maurer – Lakewood, Colo.

1 package yellow cake mix
1 package pistachio instant pudding
1/2 c. flour
4 eggs
1/2 c. vegetable oil
1 1/2 c. club soda
1 1/2 c. cold milk
1 envelope whipped topping mix
1 package pistachio instant pudding
1 c. whipped topping

Preheat oven to 375 degrees.
Combine all cake ingredients in a large bowl.
Mix at slow speed for 30 seconds.
Increase speed to medium and mix an additional 3 minutes.
Grease and flour bundt pan.
Pour batter into pan and bake for 40 minutes.
To make icing, combine cold milk, whipped topping mix and pistachio instant pudding in a medium bowl.
Beat for 5 minutes or until peaks form.
Fold in whipped topping until incorporated.
Ice cooled cake and refrigerate for at least an hour.

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