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
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!!
Photography by Edna De La Cruz
All Rights Reserved 2012
This photo may not be republished or reproduced in any manner without the expressed permission of the author.