Pistachio Cake

1. Heat oven to 350ºF. Coat two 9-inch round cake pans with nonstick cooking spray.

2. To prepare the cake, in a large bowl, beat cake mix, 1 package pudding mix, eggs, vegetable oil, and soda on medium-high speed for 4 minutes. Scrape down the sides of the bowl halfway through.

3. Equally divide the batter between the prepared cake pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in the pans on a wire rack for 15 minutes. Turn cakes out onto the rack to cool completely.

4. For the frosting, in a large bowl, beat the remaining 1 package pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.

5. Place 1 cake layer on a serving plate and frost the top with about 1 cup of frosting. Place the remaining layer on top and frost the top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.