Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, whisk together the flour, sugar, cocoa powder, and chopped pistachios.
  2 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cups unsweetened cocoa powder
• Add melted butter, buttermilk, and eggs to the dry ingredients. Stir until smooth.
  1 cup buttermilk, 0.5 cups pistachios, 0.5 cup unsalted butter
• Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before frosting.
• To make the frosting, beat softened butter, powdered sugar, pistachio pudding mix, and milk until smooth and creamy. Fold in chopped pistachios.
  2 large eggs, 0.5 cups unsalted butter, 1 cup powdered sugar, 0.5 cups instant vanilla pudding mix
• Spread the frosting evenly over the cooled cake. Slice and serve.