Pistachio Cardamom Cake

I was given a huge

bottle of ground Cardamom

by my mom yesterday!

Score!!

So, I rushed home,

gathered the ingredients

and started a Persian-inspired cake batter.

{To only realize I was out of pistachios!!}

Ahh!! ran through my mind!

But, then I saw a box of

Pistachio Pudding Mix ...

Ingredients
1 box French Vanilla Cake Mix
1 box Pistachio Pudding Mix
1 cup Flour
1/2 cup Sugar
1 cup Whole Milk
1 cup Sour Cream
4 Eggs
5 tbsp Butter, room temp.
3/4 tsp Ground Cardamom
Zest of half Orange
Splash Vanilla Extract

Method
Preheat oven to 350 degrees. Grease three 9 or 10 inch cake pans and set aside.
In a stand mixer with the paddle attachment, slowly mix the dry ingredients together. Add eggs, milk cream and butter and stir until combined. Add the zest and vanilla and beat on medium speed until a smooth batter forms. Pour a third of the batter into each pan and bake for 15-18 minutes, or until a toothpick comes out clean when tested in the center of the cake.

While the cake layers are cooling, start the frosting.

8 oz. Cream Cheese
1 stick Butter, room temp.
2 tbsp. Whole Milk or Cream
2-3 cups of Powder Sugar
1/4 tsp. Ground Cardamom
1/2 tsp. Vanilla Extract, or One Vanilla Bean - insides only.

In a stand mixer with the paddle attachment, beat the cream cheese and butter together. Slowly add milk and powder sugar until desired consistency is achieved. Add cardamom and vanilla to finish. Use to fill the layers and ice the outside of cake.

The pudding makes the cake

SUPER MOIST!

And, the cardamom and orange

flavors meld so well together!

The hubs gave it

2 thumbs up

and cleaned his plate!

{Coming from someone who thinks Reese's is the best thing on earth, I'd say that's a compliment!}