Pistachio Cake

Pistachio-Cardamom-Caramel Cake



Ingredients:



1 box of white cake mix (I used DH)

1 cup of cake flour

1/2 cup of white granulated sugar (*I cut down the sugar because the coffee

   creamer and ice cream topping have lots of it)

2 teaspoons baking power

1 envelope dry pistachio pudding mix

1 teaspoon of salt (*If using salted pistachios omit salt).

1 teaspoon of ground cardamom.

****Sift dry ingredients twice and set aside.





1 cup of sour cream

1 stick of butter (at room temp.)

1/4 cup of veg. oil

1/3 cup of cream cheese at room temp.

   (*I always add cream cheese to my WASC recipe, you can omit

   this if you want, I just love the richness that it adds to the cake)

1/4 cup of brown sugar

**Cream these ingredients in the mixer for about 3 mins

  or until completely blended together.





4 large eggs

1 tablespoon vanilla extract

Lorann pistachio oil flavor

*Add these ingredients to mixer until blended with the other ingredients.







1/2 cup of vanilla caramel coffee creamer

1/2 cup of caramel ice cream topping

3/4 cup of buttermilk

*Mix together all liquids and alternate with dry ingredients into the mixer.





1 cup of chopped pistachios (*don?t forget the pistachios! ?fold into the

   the mix at the very end)





I baked it in a 325 degree oven. Fits 2, 8 inch pans. I cooked it for almost

60 minutes, but that can change. from oven to oven, or the size pan that

you are using.



For the filling:

Bettercream non-dairy whipped topping with Lorann Pistachio oil.

You can add some crushed pistachios to it, if you want for added

crunch.



I think the creator of the recipe was Macsmom, but not sure. I can

say that I loved it. The cake was moist till the last bite!



Hope you enjoy!!

Edna :)