Pistachio-Cardamom-Caramel Cake

By carvalhohm

Ingredients

• 1 box of white cake mix (I used DH)
• 1 cup of cake flour
• 1/2 cup of white granulated sugar2 teaspoons baking power
• 1 envelope dry pistachio pudding mix
• 1 teaspoon of salt (*If using salted pistachios omit salt).
• 1 teaspoon of grind cardamom.
• 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.
• 1/4 cup of brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• Lorann pistachio oil flavor
• 1/2 cup of vanilla caramel coffee creamer
• 1/2 cup of caramel ice cream topping
• 3/4 cup of buttermilk
• 1 cup of chopped pistachios

Details

Adapted from designmeacake.com

Preparation

Step 1

*Sift dry ingredients twice and set aside. (cake mix, cake flour, sugar, baking power, pistachio pudding mix,salt, and cardomom)

*Cream sour cream, butter, oil, cream cheese and brown sugar in the mixer for about 3 mins. or until completely blended together.

*Add coffee creamer, caramel topping and buttermilk to mixer until blended with the other ingredients.

*Mix together all liquids and alternate with dry ingredients into the mixer.
1 cup of chopped pistachios (*don"t forget the pistachios add them to the mix at very end)

Cook at 325 degrees. Amount of cooking time will vary accordingly to size of pan. Batter will fit 2 round pans of 8X3".

About the Filling:
I used Buttercream and non dairy whipped cream for the filling in this recipe. I just added some drops of Lorann Pistachio Oil and some crushed Pistachios. You can even use some pistachio pudding or use your regular whipped mousse. Another choice would be Bavarian Creme with some Lorann Pistachio oil added to it. Choose what works for you.