This pistachio pound cake is a yummy treat with a deliciously spooky trick!
Preheat the oven to 350 degrees F.
For this recipe, you will need one greased and floured 9x5 in loaf pan, a bat shaped cookie cutter (or shape of your choice), an electric mixer, and mixing bowls.
Begin by sifting together 3 cups of flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a mixing bowl.
In the bowl of your electric mixer, cream together 1 cup salted butter and 1½ cups sugar, on medium speed, until light and fluffy. Incorporate 4 eggs, one at a time, until thoroughly blended. Add in ¾ cup of room temperature buttermilk, ½ teaspoon pure almond extract, 1 teaspoon pure vanilla extract, and 1½ cups Eatnuts.com Pistachios. Turn your mixer to low and mix in your dry ingredients in four batches until incorporated. Turn off your mixer.
In the empty mixing bowl you used for your dry ingredients, put in 2 cups of your pound cake mix. Empty out 1 box of chocolate pudding mix and 2 tablespoons cocoa powder, blend well.
Empty the mixture in your prepared 9x5 in loaf pan and bake for about 30 minutes, or until toothpick inserted comes out clean. Remove from oven and let cool for at least 30 minutes on a wire wrack before removing from the pan. Cover and place into the refrigerator to set up.
Meanwhile, wash and prepare your 9x5 inch loaf pan by greasing and flouring.
Return to your electric mixer and pour in 1 box of pistachio pudding, blend well. Cover your cake mix with a towel and move onto preparing your chocolate pound cake.
Remove the chocolate pound cake, be sure it is completely cooled before cutting. With a sharp knife, cut the loaf into large slices. Once you've sliced the loaf, begin to cut bat shapes out with your cookie cutter.
Coat the bottom of your prepared loaf pan with the pistachio loaf mixture, shake the pan a bit to level it out. Carefully line up your bat shapes into the pan, making sure there are no gaps in between. Gently pour your Pistachio pound cake mix over the bat cut outs, being sure to cover the tops of the bats. Allow the mix to settle and level out the top. Bake for about 50 minutes, remove from oven and let cool for at least an hour before frosting.
While the Spooky Peekaboo Pistachio Pound Cake is baking, prepare the frosting by creaming together 2 8oz packages of cream cheese and ½ butter with an electric mixer. Mix in 1 tsp pure vanilla extract, then gradually stir in 2 cups powdered sugar.
Once cake is completely cooled, frost with your cream cheese frosting and top with ½ cup of chopped Eatnuts.com Pistachios. Cut for your spooky peekaboo surprise!
Tip: You can just as easily use two boxes of pound cake mix and pre-made frosting for delicious results! Bake according to the directions on the box, with the additions of Eatnuts.com Pistachios, puddings, and almond extract.
Recipe inspired by sheknows.com.Bread Recipes, Halloween Recipes, Pie and Dessert Recipes, Pistachio Recipes