CAKE:

1 (16 oz.) pkg. white cake mix
1 (3 3/4 oz.) pkg. strawberry pudding mix
3 eggs
1 c. water
1 c. vegetable oil
1/2 c. sour cream
1/2 c. nuts, chopped

FROSTING:

2 1/4 c. cold milk
2 (1 1/2 oz.) pkg. powdered whipped topping
1 1/2 (3 3/4 oz.) pkg. strawberry pudding mix

Preheat oven to 350°F. Grease and flour a 10-inch tube pan.

Blend all cake ingredients except nuts in a large bowl; beat 2 minutes at medium speed. Stir in nuts. Turn batter into pan and bake 40 to 50 minutes or until done. Cook 15 minutes in pan, then take out to finish cooling. Split cake into 2 layers.

Whip all frosting ingredients until mixture thickens (about 5 minutes). Spread frosting between layers as well as on top and sides.