A piece of cake ...

It's April and we had our first potluck pic-nic of the season yesterday. That doesn't always happen in Minnesota. I remember April's when there was snow on the ground. But we've had an early and warm spring this year ... so it was the perfect time to CELEBRATE the end of winter!!! We met at a friend's house and all brought something to share. My friend Sandy contributed this delicious dessert. And the unexpected ingredient in this recipe was a cup of Sprite!

Pistachio Cake
Ingredients:
1 white or yellow cake mix
1 cup vegetable oil
1 (3.4 oz) pkg. pistachio instant pudding
4 large eggs
1 cup Sprite or 7-UP
1 cup chopped nuts (almonds or pecans)
Frosting:
1 (3.4 oz) pkg. pistachio instant pudding
1/2 cup milk
8 oz. Cool Whip (thawed in refrigerator for 4 hours)
Directions:
Preheat oven to 350 degrees. Grease bottom of 9-by-13-inch baking pan.
Combine cake mix, oil, pudding mix, eggs, Sprite, chopped nuts and beat for about 4 minutes. Pour mixture into pan and bake at 350 for 35 to 40 minutes. Check after 30 minutes. Bake until toothpick comes out clean.
Cool in pan completely. To make frosting, beat pudding and milk for 2 minutes, then fold in Cool Whip. Frost cake and keep refrigerated.