Ingredients

• 1 (18 1/4 ounce) box devil's food cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (18 1/4 ounce) box white cake mix
• 1 1/4 cups water
• 1/3 cup oil
• 3 eggs
• 1 teaspoon green food coloring
• 2 (3 1/2 ounce) boxes pistachio flavored instant pudding mix
• 2 cups heavy whipping cream
• 1 cup sour cream
• 1/2 cup whole milk
• 1/2 cup powdered sugar
• 12 ounces semi-sweet chocolate chips or 12 ounces chopped bittersweet chocolate, good quality Ghiradelli
• 6 ounces milk chocolate chips, good quality Ghiradelli
• 1 cup heavy whipping cream
• 2 tablespoons heavy whipping cream
• 1 cup unsalted butter
• 2 tablespoons unsalted butter
• 1/4 cup Kahlua, mocha flavored, coffee-flavored liquer
• 1 teaspoon vanilla extract or 1 teaspoon mexican vanilla
• 1 1/2-2 cups chopped pistachios

Instructions

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.

6. Cool COMPLETELY.

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.

9. Cool COMPLETELY.

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.