Indulge yourself with this sumptuous Caramel Cardamom Pistachio Cake. Its rich blend of Duncan Hines Caramel Cake Mix and other flavors creates the perfect touch to any special occasion.
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Caramel Cake Mix
- 1 tsp ground cardamom
- 1 cup (8 oz) sour cream
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 2 tubs (16 oz) Lender's™ Regular Soft & Creamy Cream Cheese, softened
- 1 tub Duncan Hines® Creamy Home-Style Caramel Frosting
- 1 tub Duncan Hines® Creamy Home-Style French Vanilla Frosting
Brittle:
- 2 cups sugar
- 1 cup water
- 3/4 cup chopped pistachio nuts
- Preheat oven to 350°F. Line 11 x 17 x 1-inch pan with parchment paper, then spray with no-stick cooking spray.
- Blend cake mix, cardamom, sour cream, water, oil and eggs at low speed until moistened [30 seconds]. Beat at medium speed for 2 minutes. Pour into pan and smooth.
- Bake 20 to 25 minutes. Let cool.
- To prepare brittle, line two baking sheets with parchment paper. In large saucepan, add sugar and 1 cup water. Bring to a boil. Wash down sides of pan with a pastry brush dipped in water. Cook until light amber in color. Remove from heat; add pistachios all at once. Working fast, pour in a steady stream onto baking sheets. Do not touch with hands--brittle is very hot. Let cool.
- In a large bowl, beat cream cheese with paddle attachment of electric mixer until completely smooth. Gently fold in tubs of frosting until smooth and creamy.
- To assemble cake, cut cake into four equal sections along the short side. Place one layer on serving platter and spread frosting over top. Top with second layer, then frost. Repeat with all four layers, then frost top and sides of cake. Refrigerate until ready to serve. Before serving, break brittle into pieces and place around sides and top of cake.
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