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!!