Prepare cake batter as directed on package, substituting 1 cup milk for 1 cup of the water. Stir in cardamom and 1 tsp. orange zest. Pour into 2 greased and floured 9-inch round pans.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Beat pudding mix and remaining milk in large bowl with whisk 2 min. Stir in COOL WHIP and remaining orange zest.
Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 34g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.