Pistachio Cake

This is Ryan's favorite cake. Its so good and very easy to make. The cake itself is moist but not heavy, and the icing is cool and light! And in honor of St. Patty's Day - its green!

Cake:
1 box (18.25 ounces) White Cake Mix
1 Package (3.4 ounces) instant Pistachio Pudding Mix
3 Eggs
1 Cup Vegetable Oil
1 can (12 ounces) or 1 1/2 cups Seltzer Water

Heat oven to 350 degrees. Coat two 9"round cake pans with non stick cooking spray.

In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high for 2 minutes.

Scrape down sides of bowl after 1 minute.

Equally divide batter between prepared cake pans.

Bake @ 350 for 30-35 minutes or until a toothpick comes out clean.

Cool layers in pans for 15 minutes on a wire rack.

Turn layers out on to rack and cool completely.


Frosting:
1 Package (3.4 ounces) Instant Pistachio Pudding mix
1 1/2 cups Heavy Cream (you can subsitute milk if its all you have, but you'll have to let the frosting "set up" in the fridge for at least an hour or so before icing the cake)
1 Container ( 8 ounces) Frozen Whipped Topping, thawed
1/2 Cup Pistachio Nuts Chopped for Garnish (optional)

In a large bowl, beat pudding mix and cream for 2 minutes on medium-high speed.

Fold in whipped topping.

Place 1 cake layer on a serving plate and frost top with 1 cup of frosting.

Place remaining layer on top and frost top and sides.

Garnish with chopped nuts.

Refrigerate for at least one hour before serving. Store in refrigerator. 16 Servings

Erin&Ryan