Pretty Pistachio Cake

Here's another inspiration from Duncan Hines.

• Ready In: 50 mins
• Serves: 12

Ingredients

• Cake

•  vegetable shortening, for greasing the pan
• 1 (18 1/4ounce) package  white cake mix
• 1 (3 1/2ounce) package instant pistachio pudding mix
• 4  eggs
• 1  cup water
• 2⁄3 cup  vegetable oil
• 5  drops  green food coloring

• Pistachio Cream Topping

• 1 (3 1/2ounce) package instant pistachio pudding mix
• 1  cup milk
• 1 1⁄2 cups  frozen whipped topping, thawed
•  chopped pistachio nut

Directions

1. COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water and oil; Beat on medium speed for 2 minutes; Stir in coloring and spread batter evenly into a 13 x 9 inch greased pan.
2. BAKE 35 to 40 minutes; Cool completely on a wire rack.
3. COMBINE in a large mixer bowl pudding mix and milk; Beat on low speed for 1 minute; Let set for 2 minutes; Add whipped topping and beat on low speed just to blend; Spread over cooled cake; Sprinkle with chopped pistachios.
4. CHILL until serving: Store leftover cake in the refrigerator.