White Chocolate Pistachio Cake

Top o' the mornin' to ya!  Did I sound Irish there?  Well, despite my pitch perfect leprechaun impression (ha) and my hair color, I'm not actually Irish.  But no matter, on St. Patrick's Day red is not the primary color.  Green, on the other hand, is.  In fact, it seems to have taken over the world--or at least my yard.  With all this nice weather, the homestead is starting to resemble the Emerald Isle.  Since I'm quite fond of this color, I'm thrilled with this invasion.  But heaven help you if you're opposed to this particular hue.  Although here's something that might change your mind:

White Chocolate Pistachio Cake.  Need I say more?  Okay, I will...but only because you asked nicely.  This super-sweet, magnificently-moist, spring-green creation is something even green-haters crave.  (I just made that up, but I'm positive it's possible.) The recipe is an oldie but a goodie, and it's easy as pie.  Except it's a cake.  Now I'm confused...how embarrassing.  Let's move on, shall we?  Just head on into the kitchen and I'll tell you what to grab:

Cake:
1 yellow cake mix
1 package pistachio instant pudding mix
1/2 t almond extract
4 eggs
1 1/4 cup water
1/4 cup canola oil

Topping:
3/4 cup white chocolate chips
3T butter
1 tub cool whip

Okay, here we go.  Get all your ingredients for the cake ready...

Combine them all in the mixing bowl and...

Yep, you guessed it.  Mix them.  Start slowly, then once they're blended go ahead and turn up the speed.  Blend for a couple of minutes, and then...

Pour the batter into your greased cake pan.  I like using my bundt pan, but a regular cake pan would be fine.  Not as fun, but fine.  Make your own decision.  (Bundt is better.)

Bake the cake at 350 degrees for 30 minutes or so, until the toothpick comes out clean.  Remember that old trick?  That's another oldie but goodie.

Let the cake cool, then flip it over and out--onto a platter, preferably.  Melt the white chocolate chips and butter together, let the mixture cool slightly, and fold in the cool whip.  Dollop the topping on (where else?) the top of the cake, and let it ooze down the sides. 

I don't know why I don't have a photo of all this oozing activity...I think I was too mesmerized by the whole jig to pick up the camera.  I'm easily distracted, especially when I'm hungry.  But here comes the most important part of the whole she-bang, so brace yourself...because it's tasting time, and one bite of this sweet treat will knock your (green) socks off.  I guarantee it.  It'll "sham-rock" your world. 

Did I go too far?  Too bad you can't see the twinkle in my eye.  And the four-leaf clover in my cap.  And the pot of gold I'm standing in...I can't stop!!