1 box yellow cake mix
2 pkgs pistachio instant pudding
1/2 cup chopped nuts (reserve some for topping)
1/2 cup oil
1 cup club soda
1 pint heavy cream
1 cup milk
1 teaspoon almond extract
Mix cake mix with one envelope of pudding and nuts.
Beat together oil and 4 eggs for 4 minutes at high speed.
Add alternately cake mix and club soda, and mix at medium speed.
Pour into greased and floured Bundt pan.
Bake at 350º for 50 minutes
(check it, because the cake may take only 35 minutes, depending on stove).
Mix 1 cup milk with pudding and set outside.
Mix heavy cream – fold in 1 teaspoon extract and pudding.
After icing the cake, sprinkle the rest of the pistachio nuts on top of the cake.
Keeps 2 weeks in refrigerator.
Recipe by Susan Della Ferra