Pistachio Double Pudding Cake
"This retro cake is easy and infused with plenty of pistachio flavor. It's super soft and moist thanks to a box of instant pistachio pudding that's added to a box of yellow cake mix. The creamy, fluffy frosting includes another box of pistachio pudding that's mixed with whipped topping...."
INGREDIENTS
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one 15.25 ounce box yellow cake mix
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one 3.4-ounce box instant pistachio pudding mix
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4 large eggs
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1 cup club soda
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1/2 cup vegetable or canola oil
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1 teaspoon almond extract
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one 3.4-ounce box instant pistachio pudding mix
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3/4 cup cold milk (must be cow's milk; not soy, almond, cashew, etc. or pudding won't set up)
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one 8-ounce container whipped topping, thawed (I used fat free)
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1/3 cup shelled pistachios (I used salted), for garnishing
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