St. Patricks Day Recipes

I wanted to share a couple of my favorite recipes for St. Patrick's Day. Also posted in our monthly newsletter. If you would like to subscribe to our newsletter just send an email to - info@lavitaorganics.com and put the word NEWSLETTER in the SUBJECT line. ENJOY

Shamrock Pistachio Bundt Cake

1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar for dusting

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9
inch Bundt pan. In a medium bowl, stir together the cake mix and instant
pudding. Add the sour cream, oil and eggs, mix well. Pour half of the
batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.

Bake for 1 hour in the preheated oven, until cake springs back when
lightly touched. Cool for 15 minutes in pan before inverting onto
a wire rack to cool completely. When cake is cooled, dust
with confectioners' sugar.


Irish Cream Dreamy Bundt Cake (serves 12)

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10
inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup
water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes
at high speed. Pour batter over nuts in pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted
into the cake comes out clean. Cool for 10 minutes in the pan, then
invert onto the serving dish. Prick top and sides of cake. Spoon glaze
over top and brush onto sides of cake. Allow to absorb glaze repeat
until all glaze is used up.

To make the glaze - In a saucepan, combine butter, 1/4 cup water and 1
cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring
constantly. Remove from heat and stir in 1/4 cup Irish cream