Watergate Cake II

2-1/2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 (3-ounce) package of pistachio pudding mix
1 cup melted butter
1-1/2 cups sugar
4 eggs
1 tablespoon vanilla extract
1 cup lemon-lime or grapefruit flavored carbonated soft drink

Preheat oven to 350 degrees. Coat three, 7-inch cake pans with cooking spray (of course if you only have two such pans, you’ll have to reuse one of them in a second baking). Whisk dry ingredients in a medium sized bowl. In a larger bowl, using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract. Add dry ingredients alternately with the soft drink, starting and ending with the flour, mixing a little between each addition. Pour batter into prepared pans; fill each no more than halfway. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Cool layers completely before frosting. Garnish with (optional) coarsely chopped pistachios or walnuts.

Frosting:
1 stick of room temperature unsalted butter
1 (8 ounce) package of room temperature cream cheese
1 (3 ounce) package of pistachio pudding mix
3 to 4 cups powdered sugar (depending on how thick you like your frosting)
1 teaspoon coarse sea salt
1 tablespoon vanilla extract
Optional: Chopped pistachios or walnuts for garnish

In a large bowl, beat butter and cream cheese with a hand or a stand mixer until smooth. Add the package of pistachio pudding mix, and then the powdered sugar, one cup at a time, until you get a thickness you like. You may not use all four cups of the sugar. Beat on medium speed until smooth. Using a rubber spatula, fold in the sea salt and vanilla until fully integrated.