Anita's Pistachio Cake

  

Cake:

1 yellow cake mix

1 cup vegetable oil

1 cup club soda

3 eggs (at room temp)

1 teaspoon almond extract

1 3-ounce package instant pistachio pudding mix

1/3 cup chopped pistachios (I used lightly salted)

Frosting:

1 1/2 cups whole milk

1 3-ounce package instant pistachio pudding mix

1 1.3-ounce envelope Dream Whip

Preheat oven to 350.  Grease and flour a Bundt pan.

Beat cake mix, oil, club soda, eggs, almond extract and 1 package pistachio pudding mix together in a mixing bowl until blended (I used stand mixer and let it mix on medium at least 4-5 minutes); pour into prepared pan.

Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes.  Turn cake onto a cooling rack and cool completely.

Beat milk, 1 package pistachio pudding mix and Dream Whip together in a mixing bowl using an electric mixer with whisk attachment on high until soft peaks form.  

Spread frosting on cake.  Sprinkle more pistachios all around the top.  Put in fridge at least a few hours before serving.  Store in fridge.