Pistachio Cake

If you really like pistachios, then chop up about a cupful and toss them into the batter. You don't have to use a 9X13 pan; we like icing in the middle of the cake, so I use the layer cake pans. Just adjust the cooking time.

Pistachio Cake

1 (18.25-oz.) package white cake mix
3/4 c. vegetable oil
1 c. 7-Up (or Sprite)
3 large eggs
2 (3-oz.) packages instant pistachio pudding mix
2 (1.3-oz.) envelopes whipped topping mix (Dream Whip)
1-1/2 c. milk

Preheat oven to 325 degrees. Grease a 13-by-9-inch baking dish.

Using a mixer, combine cake mix, oil, soda, eggs, and one package of pudding until smooth. Pour batter into prepared baking dish.

Bake in preheated oven for 45 minutes, or until cake tests done.

Beat Dream Whip, milk, and pudding until stiff; pour over cooled cake. Refrigerate until ready to serve. Refrigerate any leftovers.