Bit O'Shamrock Cake

My mother's traditional St. Patty's Day dessert.  Mom always used a Bundt-cake pan, but I've used a 13 x 9 casserole dish, and cupcake pans with success too.  Another option, is to bake the cake and prepare the frosting as directed, but assemble as an old-fashioned ice-box cake.  No matter how you serve it, the end result is delicious!


1 package Duncan Hines Moist Deluxe Yellow Cake mix, or similar yellow or white cake mix
2 (4 serving size) packages, instant pistachio pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
1 large container Cool Whip
milk

Combine cake mix, 1 package of pudding mix, eggs, water and vegetable oil in large bowl.  Beat to blend well.

Pour into a well-greased cake pan or cupcake tins.  Bake, according to the directions on the back of the cake-mix box (make sure toothpick inserted into the thickest part of cake comes out clean).  Invert Bundt pan and cool.

For frosting:
Prepare remaining box of pudding with milk, according to package directions.  In large bowl, fold Cool Whip into the prepared pudding.

When cake is cool, apply frosting and refrigerate until ready to serve.

For Ice-box Cake:
Pour cake batter into 13 x 9 inch pan, or glass casserole dish.  Bake, and cool.  Prepare frosting and set aside.  Cut cake into large, bite-sized pieces, and toss into a 13 x 9 inch casserole.  Spoon pudding-Cool Whip frosting over all, and tamp down with the back of a large spoon.  Cover with plastic wrap and refrigerate.  To serve, scoop out of casserole dish and serve in pretty glass dishes, or large wine glasses.