Joan’S Pistachio Pudding Cake - cooking recipe

Ingredients

1 (15 1/4 ounce) box yellow cake mix
2 (3 1/2 ounce) packages instant pistachio pudding mix
4 eggs
1/2 cup oil
1 1/3 cups club soda
3 tablespoons butter
2 tablespoons milk
1 teaspoon vanilla
powdered sugar, to desired consistency

Preparation

Combine cake mix with pudding mixes. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
Bake at 350 degrees for 50-60 minutes.
Make frosting while the cake is still hot. Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powdered sugar to desired consistency. Add 1 teaspoon of vanilla.