---cake---
18 1/4 oz box plain white cake mix
3.4 oz box instant pistachio pudding mix
1 C vegetable oil
1 C ginger ale
3 large eggs

---frosting---
3.4 oz box instant pistachio pudding mix
1 1/2 C milk
8 oz container Cool Whip (thawed)

Preheat oven to 350. Grease and flour a 13x9 inch pan.

Place cake mix, pudding mix, oil, ginger ale, and eggs into a large mixing
bowl. Blend on low speed for 1 minute. Scrape down the sides of the bowl and
mix on medium speed for 2 more minutes.

Pour batter into the cake pan and make until it springs back when lightly
pressed (about 35-40 minutes). Remove pan from oven and allow to cool
completely before frosting.

Frosting

Whisk pudding mix and milk together in a mixing bowl until thickened (2-3
minutes). Gently fold in Cool Whip. Spread the frosting on the cake and store
covered in the refrigerator.