Pistachio Cake

by Kathy Eret of Clairemont

1 box Supermoist yellow cake mix
1 small box instant pistachio pudding
3 eggs
12 oz. club soda
½ cup vegetable oil
1 tsp vanilla extract

Mix all. Pour into well buttered and floured bundt pan. Bake at 350 for about 40 minutes or until toothpick comes out clean. Liberally sprinkle with powdered sugar when cool. Or make homemade whipping cream with ½ cup heavy whipping cream, 1 tsp vanilla, and 3 T powdered sugar.

Glaze:

1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together ’til desired consistency is reached, but should be thin. Add moremilk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.