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1 (18 1/2 oz.) pkg. white cake
1 (3 1/2 oz.) pkg. pistachio
pudding mix
1 c. salad oil
3 eggs
1/2 c. chopped pecans
1 c. club soda
pecan halves

Combine cake mix, pudding mix, oil, eggs, pecans and
club soda; beat 4 minutes. Pour batter into a greased and
floured 10-inch tube pan. Bake at 350 degrees for 45 minutes. Cool;
frost with Pistachio Frosting.

Pistachio Frosting:
2 envelopes whipped topping
1 1/2 c. cold milk
1 (3 1/2 oz.) pkg. pistachio
pudding mix
Combine whipped topping mix and milk; beat at high speed
until peaks form. Add pudding mix and beat until fluffy.
Yield: Frosting for one 10-inch cake.

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