I typically make all of my cakes from scratch. That doesn't mean I wont try different things. As a kid my favorite cake came once a year at Thanksgiving. It was a pistachio cake...pudding in the mix, pudding in the frosting. My Aunt, who makes the cake, always says..."If it ain't broke, don't fix it."
I found a new recipe the other day and thought I'd try it. I love to play in the kitchen and experiment. I like to know my options. This recipe is very, very moist.
It calls for a box mix...which I replaced with-
2.5 c cake flour (softasilk)
1 2/3 c sugar
1 Tbsp + 1/2 tsp baking powder
1 tsp salt
Then I followed the rest of the recipe for-
* 1 box of white cake mix (I used DH)
* 1 cup of cake flour
* 1/2 cup of white granulated sugar
* 2 teaspoons baking power
* 1 envelope dry pistachio pudding mix
* 1 teaspoon of salt (*If using salted pistachios omit salt).
* 1 teaspoon of grind 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.
* 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
I made my own caramel coffee creamer with half-n-half which I mixed with home made Dulce de Leche and used that to also replace the caramel ice cream topping. I didn't have Lorann pistachio oil...I was thinking the oil would impart more flavor than the pudding mix. And I'm not convinced the pudding mix actually adds any moisture. I can leave it out next time and know for sure.
It was a little sweet so I wondered if I could reduce the sugar and still retain the moistness. Maybe it was just too salty. 2 tsp. is a lot
. It's baked at a low temperature, similar to mud cakes...maybe this is also an important factor.
I just found this article and found it helpful.For Great Cakes, Get the Ratios Right
Anyway...it's a moist cake...