1 18.25-ounce package white cake mix

1 3.5-ounce instant pistachio pudding

4 eggs

2/3 cup vegetable oil

1 cup club soda

1 cup chopped nuts (English walnuts or pecans)

Preheat the oven to 350 degrees. Grease and flour a 9×13-inch pan or 3 layer pans. In a large bowl, combine all of the ingredients and blend well using an electric mixer. Pour into the prepared pan(s). Bake for 40 minutes. Cool. Frost with Pistachio Frosting (Recipe below). Refrigerate the cake when frosted. Yield: 12 servings

Pistachio Frosting
1 9-ounce carton whipped topping

1 cup milk

1 3.5-ounce package instant pistachio pudding

In a large bowl, mix all of the ingredients using an electric mixer. Let stand for 10 minutes before spreading on the cake.