Is the last ingredients - vanilla caramel coffee creamer and ice cream topping, and buttermilk part of the cake recipe or a topping -there wasn`t a *Instructions under these three like there are under each sections of the recipe.....
It's cardamom (sp). I also would like to know what you do with the last 3 ingredients. Thanks.
Thanks, i would use this reciepe, but not use cake mix. What do you think.
Thanks for the newsletter, I'll enjoy spending hours on your site.
How much of the Lorann pistachio oil flavor?
has anyone tried this recipe? It sounds like it would be a very dense, heavy cake but also sounds good--
I want to try it, but I do not want to waste all these ingredients, either. Also, seems like alot of sugar--sugar in the cake mix, the granulated and brown sugar, the sweetness of the coffee creamer and the caramel ice-cream topping. I can imagine my cake falling. Would love some comments on this--Thanks
Seems like an awful lot of fat for a white cake mix to support...butter, oil, sour cream, and cream cheese. I'm interested in seeing others' reviews as well.
It would be really nice to see a 'scratch' version of this recipe that uses basic ingredients - like flour & sugar, rather than packets of fake processed stuff that probably contain trans fats and weird scary chemicals. In Australia we don't call our box cake mixes 'white' and we dont have 'pudding mix' let alone pistachio flavoured ones, nor can we buy coffee creamer. So, I cannot make this recipe, even tho I want too, because the title sounds soooo delicious.
This recipe is on Edna De la Cruz's website, desigmeacake.com as one of her favorites. She goes into more detail about icing, filling, etc. I made this cake last year and it as delicious, my husband loved it. It does have a lot of ingredients, though!
Anyone find the full recipe and have made this cake. What do u do with the last couple of ingredients?? Is this cake dense enough for a wedding cake?? I want to fill it with raspberry purée. Any help ?? Thanks