Happy St. Patrick's Day!

Every St. Patrick's Day my mother would bake this bunt cake for my sister and I...This...is the St. Patrick's Day Leprechaun Cake. Now, you may be asking yourself, " What's so leprechauny about this cake?"
Well, the magic can not be seen on the outside. You see, the Leprechaun Cake is traditionally baked on St. Patrick's Eve. But, this cake can not be frosted until St. Patrick's Morning. The time between St. Patrick's Eve and St. Patrick's Morning (whilst the cake is cooling) is where this happens...The leprechaun comes in the middle of the night and uses his St. Patty's magic to make it green!!
( "Woooowww!!!" <-----Seen through the eyes of a 5 year-old.)

Well, whether it be through the magic of a leprechaun, or the magic of the pistachio, the St. Patrick's Day bunt cake is to DIE for. A pistachio cake drizzled with icing, is THE most moist tastyl cake you have ever eaten in your life. After taking one bite of this cake people often ask me for the recipe. My favorite part of this cake, is the abundance of ooey gooey icing.



What's even better about this cake is that it's a breeze to make!

St. Patrick's Day Leprechaun (Pistachio) Cake For Cake:

• start with any base yellow cake


• 2 packages Pistachio Pudding


• 5 eggs


• 1/2 C of Milk


• 1/2 C of Oil


• 1/2 C of Water


• greased bunt pan
  

For Icing:

• 2 C powdered sugar


• 3 tbls milk
  

Preheat oven and grease or spray your bunt pan with non-stick spray. It is important to make sure this pan is well greased so the cake does not stick to the bottom of the pan. Mix yellow cake and pistachio pudding.

Add eggs, milk, oil, and water and mix with hand mixer until well blended. Pour batter carefully into bunt pan. (I ususally even out the batter by hitting the pan on the counter a few times.)

Bake in the center of the over for 45-50 minutes. Let cake cool completely before removing from pan.

Gently take a knife around the outside of the cake to help loosen the cake from the pan.

Cover the top of the bunt pan with a serving plate, turn bunt pan over onto the serving plate to remove the cake from the pan. Cover the cake and let it cool overnight.

Make your icing by gradually adding the milk to your powdered sugar one tablespoon at a time. (Mix completely after each milk addition.) Drizzle icing in back and forth motion over the top of the cake.

Cut, serve, and enjoy!

I thought about making this cake into cupcakes this year, but sometimes you just can't argue with tradition. I hope you'll try this recipe out. I know you will fall in love.



Until my next cupdate,

Linds