This cake is so much better than the one we used to make all the time in the 80’s..we were invited over for dinner to some friends house last Sunday evening and when she brought this cake out and set it on the counter, my mouth began to water. The frosting in this cake is amazing. Trust me, you will love this cake. I cannot wait to get my hands on a oven and some cake pans (all of ours are packed) and make it so I can eat the whole thing. Thanks Sylvia and Al for a most wonderful evening and meal. Made such a nice memory.
1 box of Duncan Hines White Cake mix (the moist one)
1 cup liquid Canola, Crisco or Wesson Oil (whichever you have)
1 cup of club soda
½ cup chopped pecans
1 box of pistachio instant pudding mix
Mix well with mixer and spread evenly into 3 round cake pans.
Cook 25-30 minutes @ 350 degrees. Cool
1 cup of powdered sugar
½ cup of 2% milk
1 (12oz.) container of cool whip
1 (8oz.) sour cream
Beat together until mixed well
½ cup of chopped pecans
1 box of pistachio instant pudding
Mix well, spread between layers of cooled cake & then spread icing on top & sides. There will be more than enough icing – so apply thickly
Can be made night before & placed in refrigerator. It freezes well – IF you have any leftover!