Pistachio Cake

Prep Time: 10 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 18

Ingredients

■1 box White Cake Mix
■1 package (4 Ounce) Pistachio Instant Pudding Mix
■½ cups Orange Juice
■½ cups Water
■½ cups Vegetable Oil
■4 whole Eggs
■¾ cups Chocolate Syrup (such As Hershey's)

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour bundt pan.

Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan.

Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.

Bake for 1 hour at 350 degrees.

Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.

Variation: Coat cake with chocolate ganache!

http://thepioneerwoman.com/cooking/2011/01/pistachio-cake/

Pig Cake

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 16

Ingredients

■FOR THE CAKE:
■1 box (18.25 Oz. Box) Yellow Cake Mix
■1 stick Margarine (softened)
■1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
■4 whole Eggs
■1 teaspoon Vanilla Extract

FOR THE TOPPING:

■1 package (4 Oz. Box) Vanilla Instant Pudding Mix
■1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
■½ cups Powdered Sugar
■4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
■Extra Mandarin Orange Slices, For Garnish

Preparation Instructions

Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.

To serve, cut cake into squares and top each square with a mandarin orange slice.

http://thepioneerwoman.com/cooking/2011/01/pig-cake/

Chocolate Peanut Butter Pie

Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

http://thepioneerwoman.com/cooking/2009/06/another-pie/