1 pkg. white cake mix
2 pkgs. pistachio instant pudding
1/2 c. oil
1/2 c. water
1/2 c. milk
5 eggs

Blend cake mix with pudding mix. Add oil, milk, and water. Add eggs, one at a time, beating well after each addition. (I beat about 2 minutes after adding each egg). Pour into greased 10 inch tube (or bundt) pan. Bake at 350 degrees for about 1 hour.

FROSTING:

1/2 pt. heavy cream
1 pkg. pistachio instant pudding
1 sm. container Cool Whip

Beat heavy cream until thick. Blend in pudding mix and Cool Whip. Test consistency. It is usually too thick to spread so I add a little milk. Blend. Spread over entire cake.