Pistachio cake

For the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Ingredients:
   • In a large bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, and water. Mix until well combined.
3. Add Chopped Pistachios:
   • If you want extra texture, fold in the chopped pistachios into the batter.

1. Pour into Pans:
   • Divide the batter evenly between the prepared cake pans.
2. Bake:
   • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Cool:
   • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

For the Frosting:

1. Whip Heavy Cream:
   • In a mixing bowl, whip the heavy cream until stiff peaks form.
2. Add Pudding Mix and Sugar:
   • In a separate bowl, whisk together the instant pistachio pudding mix and powdered sugar. Gently fold this mixture into the whipped cream until well combined.
3. Frost the Cake:
   • Once the cakes are completely cool, spread a layer of the pistachio whipped cream frosting on top of one cake layer. Place the second layer on top and frost the entire cake.

1. Garnish (Optional):
   • Garnish the cake with chopped pistachios if desired.
2. Chill (Optional):
   • For a firmer frosting, you can refrigerate the cake for a couple of hours before serving.
3. Serve and Enjoy:
   • Slice and serve this delicious pistachio cake!

This simplified version of pistachio cake is quick and easy to make while still providing that distinctive pistachio flavor. Enjoy!