1 pkg. white cake mix
1 pkg. instant pistachio pudding mix
1 c. vegetable oil
1/2 c. chopped nuts, optional
3 eggs
1 c. club soda water

Mix all ingredients except nuts. Beat at medium speed for 5 minutes. Fold in nuts. Pour into greased and floured Bundt pan or 10 inch tube pan. Bake at 350 degrees for 45 minutes. When cake is thoroughly cooled ice with Pistachio Frosting. 1 1/4 c. cold milk 1 pkg. instant pistachio pudding mix

Combine at high speed until peaks form the milk and whipped topping mix. Add pudding mix and beat until thoroughly mixed. Spread on outside of cooled cake. Refrigerate frosted cake.