 | | Directions | CAKE:
- Grease and flour the bottom and sides of a Bundt pan. Preheat oven to 350 degrees F.
- Place all the cake ingredients, except for the walnuts, in a large mixing bowl and beat on low for 30 seconds.
- Beat on medium speed for an additional 2 minutes and then stir in the chopped walnuts.
- Pour into the prepared Bundt pan. Place in the preheated oven and bake for 40 to 45 minutes or when a toothpick poked in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing and cooling completely on a cooling rack.
FROSTING:
- Add all the frosting ingredients, except for the chopped walnuts, in a medium mixing bowl and beat until the frosting forms stiff peaks.
- Spread the frosting on the cake and then sprinkle with the chopped walnuts.
- Store in the refrigerator.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: Bundt cake pan
|  | | Ingredients | | - | | CAKE: |
| - | | 1 package yellow cake mix |
| - | | 1 package instant pistachio pudding mix - small package |
| - | | 4 large eggs |
| - | | 1 cup club soda |
| - | | 1/2 cup vegetable oil |
| - | | 1/2 cup chopped walnuts |
| - | | FROSTING: |
| - | | 1 package instant pistachio pudding mix - small package |
| - | | 1 cup heavy whipping cream |
| - | | 3/4 cup milk |
| - | | 2 teaspoons powdered sugar |
| - | | 1/2 cup chopped walnuts |
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