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PISTACHIO CAKE

1 pkg white cake mix
3/4 cup vegetable oil
3 eggs
1 cup 7-Up or club soda
1 pkg instant pistachio pudding mix (3 1/2 oz)
1 cup finely chopped nuts, preferably pecans
1/2 cup coconut

Mix all ingredients together. Pour into greased & floured 9 x 13
in. pan. Bake at 350 for 45 min.


Icing

1 pkg instant pistachio pudding mix (3 1/2 oz)
1 regular size container of Cool Whip

Fold pudding mix into Cool Whip, 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 whip. (Cake also works in layer
pans too of course.)

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