Ingredients
Preheat oven to 350*
1 any make white cake mix
3 eggs
1/2 C Oil
1 C Club Soda
1 Small box Pistachio Pudding mix
Icing
1 C white sugar
2 Sticks Butter
1/2 C milk
1 tsp vanilla
1 C Chopped Walnuts
Preparations
mix cake mix with eggs, oil, pistachio pudding well
Add club soda, the cake will foam but that's okay, it will.
Grease a bunt pan well with Pam or any cooking spray used for baking. Bake for about
45 min or until a toothpick comes out clean. The cake will brown just a little on top, not much, remove from pan and let
cool while you make the topping.
Topping
Melt 2 Sticks of butter in a pan on medium heat
stir in the sugar, milk and vanilla till boiling but keep stirring so it don't
scorch. The mixture will begin to thicken like a carmel sauce, once thickened, remove from stove and stir in the chopped nuts.
While hot pour over the cake in a circular effect covering like a drizzle would. Let cool and enjoy.
(HINT)
If you don't want to try your hand at the carmelized glaze, I have also tried a coconut
pecan icing. You have to warm it in a microwave about 1 1/2 mins or until liquified it is also very tasty, follow the
same drizzle effects as you did with the hot glaze then let cool and enjoy.
