Pistachio Nut Cake II So Tasty

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Pistachio Nut Cake II

"This cake uses yellow cake mix, on the spot pistachio pudding and it's protected with a pistachio flavored whipped topping."

Ingredients :

1 (18.25 ounce) bundle yellow cake blend
2 (3.Four ounce) applications on the spot pistachio pudding mix
1 cup vegetable oil
3 eggs
1 cup carbonated water
half cup chopped pistachio nuts
1 (1.Five ounce) envelope immediate dessert topping
1 half cups milk

Instructions :

Prep : 20M	Cook : 14M	Ready in : 1H20M

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a ten inch Bundt pan.
In a medium bowl, stir together the cake mix and 1 bundle of instantaneous pudding. Add the oil, eggs and club soda, blend well. Fold in the chopped nuts, booking some for garnish if preferred. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until cake springs lower back when lightly touched. Cool for 10 minutes inside the pan earlier than inverting onto a cord rack to cool absolutely. In a medium bowl, stir collectively the immediate whipped topping and immediately pudding. Add the milk and blend until light and fluffy. Slice cooled cake into layers, fill and frost consisting of the hole inside the center. Garnish with nuts if desired. Keep chilled until serving.

Notes :

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