We make this cake on my late husband’s birthday every year.  It’s part of our traditional Thanksgiving weekend lineup, as his birthday almost always hits during those very busy days.  The page (shown at right) in our family cookbook with this recipe is heavily splattered with use - as you can see...

Jay’s favorite restaurant used to be “La Calandria” on State Street in Midvale, Utah.  Unfortunately, the management has changed and Petra (the former owner) has gone back to Mexico - to our great disappointment.  But we still go on his birthday, and someone orders his favorite - the “Burro Grande” - the biggest smothered burrito we’ve seen anywhere. 

After a huge Mexican meal, a movie, and stretching out on the couch for a while - we bring out this cake and remember Dad... Still missing him so much after almost eight years.

You can make a more “formal” frosted cake by using a traditional, firmer whipped buttercream frosting.  We love this with a “flowy” frosting that oozes down the side of the cake.  The chocolate sprinkles are added because Jay loved them on everything - even buttered toast (a taste he acquired while serving a mission in Holland several years ago...)

Ingredients:

1 package white or yellow cake mix (I use yellow for a better color)

1 3.5 oz pkg instant pistachio pudding mix

1/2 tsp almond flavoring

1 cup water

1/2 cup vegetable or canola oil

1/4 cup chocolate ice cream syrup (I use Hershey’s “Special Dark” )

4 eggs

Frosting ingredients (for a three layer cake - decrease if making a bundt)

1/3 cup butter

4 cups powdered sugar

1 tsp almond flavoring

1 tsp vanilla

4-5 Tbs milk

Directions:

Combine cake mix & pudding mix - then add eggs, oil, water and almond extract.  Beat at medium speed for 2 minutes.  Pour 1/3 of batter into separate smaller bowl.  Stir chocolate syrup into this portion until well blended.  Spoon batters alternately into greased and floured pan(s).  Zig-zag knife through batter to ‘marble’ - but resist the urge to overmix at this point - or you will end up with a muddy color in the batter.

Bake at 350 degrees for 40-50 minutes (for a bundt pan) - or about 25-30 minutes for three layers, as shown above.  Cake layers should test done with a toothpick coming clean when inserted in center.  Cool 15 minutes before turning out of pan. 

For frosting, whip softened butter, then add flavorings and part of powdered sugar until creamy.  Continue adding milk and sugar alternately until the consistency of lightly whipped cream.

If making the layered cake - I’ve found a few hints that make it come together nicely... 

Since the tops of the layers are rounded, I use a plate with a deep “dip” in the center - and apply a small dab of the frosting to keep the bottom layer anchored. 

Turn the layer with the highest “mound” upside down so this rounded portion nestles right into the dip of the plate.  Your first layer will then be level. 

Apply 1/3 of the frosting to this layer, pushing the majority of it almost to the outer edges - this will then “flow” down the side slightly when you add the next layer. 

Continue as shown. 

To keep the cake layers from sliding off, take a plastic drinking straw and push it into the cake in two or three places.  Use a pair of kitchen scissors to cut them off just below the surface. 

Spread the top layer of frosting, just barely pushing it over the edge so it will flow down the sides. 

Add sprinkles and refrigerate so the frosting will set slightly.