I have, over the past gazillion years, done a lot of baking. This one is a cheater though, so bear with me on this. (I don’t always cheat). It is one of the tastier cakes with the special topping and I know you will make it….over and over again.
- 1 Betty Crocker lemon cake mix
- 1 pkg. pistachio instant pudding
- approximately 1/3 cup sour cream
- 1/2 cup milk
- 1/2 cup coffee cream (50/50)
- 1/2 cup Crisco oil
- 3 eggs
Beat this together in your electric mixer until completely smooth. Let sit for a couple of minutes. Pour this into a well oiled 8″x 11″ cake pan and place in a 350 degree oven for 45-50 minutes. Check for doneness with a cake tester. Then remove from oven and let completely cool down.
Topping
- 3/4 cup mascarpone cheese, softened to room temperature
- 3/4 cup powdered sugar
- 1 tbsp, whipping cream
- 1 lemon, grated for zest
- pinch of salt
- 1/2-1 cup chopped toasted pistachios
Combine all the ingredients in a bowl until smooth, being careful not to over mix as this will curdle the icing, and ice the cake. Sprinkle the cake with the pistachios.
Serve right away or cover and place in the fridge. I put toothpicks in the 4 corners and covered with plastic wrap. It is such a darned tasty and moist cake to serve your family, company or for a celebration. We did this for Don’s Father’s Day dinner at Kelly’s.
Yup! Now say “damn I can do this”.
