1 pkg. white cake mix (without pudding)
3 egg whites
1 c. oil
1 c. 7-Up
1 (3 1/2 oz.) instant pistachio pudding

Combine in large bowl and beat 4 minutes. Bake 30 to 35 minutes in 9x13 inch greased and floured pan.

FROSTING:

1 c. milk
1 pkg. instant pistachio pudding
8 or 9 oz. Cool Whip

Mix milk and pudding until thick. Fold in Cool Whip. Spread on cooled cake. Keeps well for days in refrigerator.