This is an oldie but goodie!!!

Cake
3/4	cup	vegetable oil
1	cup	club soda or 7-Up
1	box	white cake mix
3		eggs beaten until fluffy
1	box	4-serving-size pistachio instant pudding
1/2	cup	coconut, optional
1/2	cup	chopped pecans, optional

• Combine oil, club soda, eggs, cake and pudding mixes and optional ingredients in a bowl and beat 4 minutes at medium speed with an electric mixer.
• Bake in a greased and floured pan at 350 degrees for: 9-by-13-inch pan, 40 to 50 minutes; Bundt or 10-inch tube pan, 50 to 55 minutes; two 8-inch round pans, 30 to 40 minutes.
• Cool, then frost. Store in refrigerator.

COVER-UP FROSTING
1	container	frozen whipped topping, thawed (8 or 9 ounce)
1	box	pistachio instant pudding (4-serving-size)
1/2	cup	coconut, optional
3/4	cup	pecans

• Beat whipped topping and pudding mix until well mixed, then spread on cooled cake.
• If desired, sprinkle with coconut and pecans.

  Makes 12 servings