Pistachio Cake

Make the Cake

1. Gather the ingredients.

2. Preheat the oven to 325 F. Line two 9-inch cake pans with parchment paper, and spray them with nonstick cooking spray.

3. In a large bowl combine the cake mix, eggs, club soda, 1 box of the pudding, and the oil. Mix on low speed until the dry ingredients are combined, then increase the speed to medium and beat for 2 full minutes. 

4. Stir in 1/2 cup of the nuts by hand until they are well-distributed. 

5. Divide the batter between the two pans.

6. ​Bake the cake layers for 20 to 25 minutes, until the top springs back when lightly pressed with your fingertips and a toothpick inserted into the center comes out with just a few moist crumbs attached.

7. Cool the pans on a baking rack for 10 minutes, then remove the cakes from the pans and cool them completely on baking rack. The cakes can be made in advance and kept, well-wrapped, in the freezer for several weeks or at room temperature for several days.

Make the Frosting

1. Gather the ingredients, including the remaining pistachios.

2. In a large bowl, mix the instant whipped topping with the dry pistachio pudding mix.

3. Stir in the milk. Mix on low to combine and then turn it on to high for at least 4 minutes.

4. Once the frosting is fluffy and whipped, fold in the remaining nuts.

5. ​Place one cake round on a serving plate, and spread about half of the frosting on the cake.

6. Top with the second cake round and spread the frosting all along the top and sides of the cake.

7. Once frosted, keep the cake in the refrigerator because the frosting will melt if not refrigerated.