1 Box white cake mix (the kind
-without pudding in the mix)
3/4 c Vegetable oil
3 Eggs
1 c 7-up or club soda
1 Box (3.5-oz) instant
-pistachio pudding mix
1 c Finely chopped nuts;
-preferably pecans
1/2 c Coconut
-ICING-
1 Box (3.5-oz) instant
-pistachio pudding mix
1 ct (regular-size) cool whip
1/2 c Coconut
3/4 c Chopped pecans
From: CALLIE@KUHUB.CC.UKANS.EDU
Date: 28 Jan 1995 10:13:11 -0500
Mix all ingredients together. Pour into greased & floured 9 x 13 in. pan.
Bake at 350 for 45 min.
Icing: Fold pudding mix into whippy, spread on cooled cake. Sprinkle over
the top: 1/2 cup coconut and 3/4 cup chopped pecans.
Alternatively, use 2 envelopes of dry whipped topping with 1 1/2 cup milk
instead of the frozen whippy. (Cake also works in layer pans too of
course.)
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings