Total Time
Prep 1 hr
Cook 1 hr

I made this for Halloween Night and my guests were so impressed. My dad couldn't stop raving about it, he thought I bought it from a bakery or Cake Boss! The pistachio filling is soooo good. I serve with Blue Bunny Pistachio Almond ice cream, yum! Please read directions throughly before starting the tips will help. Recipe from Phyllis Hoffman "Celebrate" Halloween Edition

Ingredients Nutrition


  1. Cake:.
  2. Preheat oven to 350.
  3. Spray 4, 8-9" round cake pans with nonstick spray and flour.
  4. Line bottom of pans with parchment paper, spray parchment; set aside.
  5. Prepare devil's food cake mix according to package directions (I listed the ing. for Betty Crocker cake mix, not sure if all brands use the same ing.)Divide between 2 pans and bake according to package directions.
  7. Prepare white cake mix according to package directions, add green food coloring.
  8. Divide batter between 2 remaining pans and bake according to package directions.
  10. *Tips* I cut off the rounded tops of cakes to even them out and then put in freezer so when I frost the crumbles will not get in frosting. Put a sheet of wax paper on cake stand or plate then put cake layers on, when you are done just pull out the wax paper and your plate will be clean. Put the top of cakes facing down so you have a nice flat area to spread filling and frost top layer.
  11. Spread Pistachio filling evenly between layers (about 1 1/8-1/4c each).
  12. Spread Chocolate Ganache Icing evenly over top and sides of cake, if icing sets up on cake before you can blend it all put cake in oven on WARM setting for a bit to soften then blend top and sides well.
  13. Garnish with chopped pistachios.
  14. Pistachio Filling:.
  15. In a lg bowl, combine pudding mix, cream, sour cream, milk and powdered sugar.
  16. Beat at med speed with an electric mixer until stiff peaks form, refrigerate at least one hour or until ready to use.
  17. Chocolate Ganache Icing:.
  18. In a lg bowl, place chocolate; in a lg saucepan combine cream, butter, liquer and vanilla.
  19. Bring to a boil over med-high heat; pour over chocolate whisking until chocolate is melted and smooth.
  20. Refrigerate for 45 min to an hour until spreading consistency is reached.
Most Helpful

I originally made this cake for a special cake walk at my daughter's school. I had to make another one for home because it was such a hit. Instead of the pistachio pudding, I used cookies and cream. The ganache was delicious. You need to keep it in the refrigerator (mine was 90 minutes) and watch it closely. Once it sets, it can be left out at room temperature. It spreads just like a soft fudge and is so beautiful. I plan to make this again for the holidays as I promised my girlfriend one!

preciousar November 03, 2010

This cake was SO SIMPLE to make~ though it looks like you slaved over it! I used 8" pans for height and used Wilton Mossy Green coloring paste to acheive the "Franken-green" color in the cake and filling! Everyone RAVED about it!

michymoshl November 02, 2010

I have made this cake for my husband's birthday for the last 4 years! It is absolutely delicious, and my secret is I make the devil's food and white cake from scratch. It is a little more work, but everyone raves about it! Tell someone they are very special by making them this cake. They will love you for it!

DonnaBMine September 03, 2013