Recipe: Double Pistachio Cake with Fluffy Pistachio Frosting (using cake mix) (1976)

DOUBLE PISTACHIO CAKE

1 package (2-layer size) white or yellow cake mix
1 (4-serving size) package Jell-O pistachio Instant pudding and pie filling
3 eggs
1 cup club soda or water
1/2 cup oil
1/2 cup chopped nuts
Fluffy Pistachio Frosting (recipe follows)

Combine all ingredients in large bowl of electric mixer. Blend; then beat at medium speed for 2 minutes. Pour into a greased and floured 13x9-inch pan.

Bake at 350 degrees F for 40 to 45 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes. Remove from pan and finish cooling rack.

Frost with Fluffy Pistachio Frosting. Store frosted cake in refrigerator.

In high altitude areas, add 1/4 cup all-purpose flour, increase club soda or water to 1 1/3 cups, and reduce oil to 1/3 cup; bake at 350 degrees F for 35 to 40 minutes.

FLUFFY PISTACHIO FROSTING
Makes about 3 cups

1 1/2 cups cold milk
1 envelope Dream Whip whipped topping mix
1 (4 serving size) package Jell-O pistachio instant pudding and pie filling

Pour milk into a deep narrow-bottom mixer bowl; add whipped topping mix and pudding mix. Beat slowly until well blended. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4 to 6 minutes.

For high altitude areas, reduce beating time to 2 to 4 minutes.

From: Recipelink.com
Source: The Jell-O Pudding Sampler, General Foods Corporation, 1976