Aunt Ro’s Pistachio Cake

Preheat oven to 350 degrees.

Cake: mix together 1 package of pudding, yellow cake mix, eggs, club soda, oil and walnuts. Add optional mini chocolate chips and fold in. Grease and flour a 10″ bundt/tube cake pan, bake for 50-60 minutes at 350.

Topping: beat together the heavy cream, remaining packet of pistachio pudding, milk and almond or vanilla extract. This makes a pretty, green whipped topping for the cake. Or you can just dust some powdered sugar on top.

Note: serving size depends on how thick or thin you make the slices!

Disclaimer: I have these 40-55 year old, handwritten recipes from my aunt, who has since passed. Unless noted, I have no clue if they were adapted from other recipes.