Pistachio Pudding Cake

Ingredients

1. 1 package yellow cake mix (regular size)
2. 1 package (3.4 ounces) instant pistachio pudding mix
3. 4 eggs
4. 1 cup club soda
5. 1/2 cup canola oil
6. 1/2 cup chopped walnuts

ICING

1. 1 cup cold heavy whipping cream
2. 3/4 cup cold 2% milk
3. 1 package (3.4 ounces) instant pistachio pudding mix
4. 2 teaspoons confectioners' sugar
5. 1/2 cup chopped walnuts

Instructions

1. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.