Ingredients: Cake: 1 package white cake mix 1 package (3.4 ounces) instant pistachio pudding mix 1 cup vegetable oil 1 cup ginger ale 3 large eggs Frosting: 1 package (3.4 ounces) instant pistachio pudding mix 1 ? cups milk 1 carton (8 ounces) frozen whipped topping, thawed Topping: 1/3 cup toasted slivered almonds Directions:Grease and flour a 13x9-inch baking pan. Set aside. Combine the cake mix, pudding mix, oil, ginger ale and eggs in a bowl. Blend with an electric mixer for 3-4 minutes, scraping down the sides of the bowl once. Pour into prepared pan. Bake at 350 degrees for 35-40 minutes. Remove from oven and cool about 30 minutes. Remove from pan and let cool completely. To make the frosting, whisk the pudding mix and milk together until thick, about 3 minutes. Fold in whipped topping. Spread on cake. Top with slivered almonds. Chill cake until ready to serve. |