Pistachio Pudding Cake

You might remember awhile back when I shared this recipe for Pistachio pudding cake. Well being the pistachio freak fanatic that I am, I had to try another go with a different version. This one is a single layer cake. A little moister and also easier. With pistachio in the cake and the frosting, you get a smooth but not overwhelming pistachio taste in every bite. I would have gladly hidden in the closet and eaten this whole cake myself. 

I did not make the cake from scratch completely. You won't be able to tell the difference though. 

Cake Ingredients:
1 (4 oz.) pkg instant Pistachio pudding
1 yellow cake mix
1 cup canola oil
1 cup club soda
3 eggs

Frosting Ingredients:
2 packets Dream Whip
1 1/2 cups milk
1 pkg instant Pistachio pudding
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. 

In a large bowl, mix together pudding packet and cake mix. 

Lightly beat the eggs together in a separate bowl and then add them to the dry mixture. Add oil and club soda, mixing well.

Spray a 9 x 13 inch pan and pour mixture into it. Bake 45 minutes or until toothpick inserted in the middle comes out clean. 

Let the cake cool completely before frosting.

For the frosting:
Mix Dream Whip and milk in a large bowl with a mixer. Beat until thick. Add pudding packet. Frost cooled cake. If desired, sprinkle with chopped nuts.