Ingredients
- Pistachio Cake
- 1 box white cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- 4 eggs
- ¼ cup vegetable oil
- 1½ cups water
- 1 tsp almond extract
- a few drops green food coloring (to get the color you prefer)
- Chocolate Ganache
- ¼ cup butter
- ¼ cup milk
- 1½ cups powdered sugar
- 2 tbsp cocoa powder
- 1 tsp almond extract
- chopped pistachios for sprinkling on the cake
- Preheat oven to 350 F degrees. Grease a 10 inch bundt pan.
- In the bowl of your mixer, mix together the cake mix and pudding mix. To it add the eggs, oil, almond extract, water and your green food coloring. Beat for at least 2 minutes at medium speed.
- Pour into the prepared bundt pan. Bake for 55 minutes or until an inserted toothpick comes out clean. Cool in the pan for about 15 minutes after which you can turn out onto a cake tray.
- In a small sauce pan, add butter, milk, and cocoa powder and turn the heat to low. Whisk occasionally until butter is melted and mixture is smooth. Do not let boil. Remove from heat and whisk in the powdered sugar and almond extract.
- Pour warm frosting over the warm cake. Top with pistachios.
