Pistachio Cake is a delicious cake recipe that I enjoyed while growing up.  You use a boxed cake mix, and add some additional ingredients to this and you have a wonderfully fresh tasting pistachio cake.  My grandmother McDowell was often made pistachio cake when I went to go visit her.  You can prepare this as a double layered  cake or even in a 13 x 9 inch pan.  Both are equally as good.  I hope you enjoy this classic cake recipe that I have enjoyed for so many years.

Pistachio Cake

1 pkg. white or yellow cake mix
1 pkg. (4 serving size) pistachio instant pudding mix
3 eggs
1 c. club soda or water
1/2 c. oil
1/2 c. chopped nuts

FROSTING:
1 1/2 c. cold milk
1 env. Dream Whip
1 pkg. pistachio pudding mix

Cake: Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan. Bake for 30-35 minutes at 350 degrees. Cool and frost.Frosting: Pour the milk into a deep bowl. Add the Dream Whip and the pistachio pudding mix. Beat slowly to blend. Gradually increase speed until mixture forms peaks. Spread on cake.