Pistachio Cake - cooking recipe

Ingredients

1 box white cake mix
4 eggs
1 c. water
1 c. vegetable oil
3 small pkg. instant pistachio pudding
1 10-oz. container Cool Whip

Preparation

Preheat oven to 275\u00b0.
Combine cake mix, eggs, water, oil and 2 pkg. pudding.
Mix well, about 2 minutes.
Pour batter into a non-stick or greased bundt pan and bake for 10 minutes at 275\u00b0, then another 10 minutes at 300\u00b0, and then 35 minutes at 325\u00b0.
The cake will be done when a knife, pushed into the center comes out clean.
For topping, gradually add 1 pkg. pistachio pudding mix to Cool Whip.
Spread on cooled cake and refrigerate.