Preheat oven to 350°F. In a large bowl, combine cake mix, eggs, orange juice,
oil and pistachio paste; blend at low speed for one minute, then beat at high
speed for 2 more minutes. Pour batter into greased and floured mini
Bundt pan or into lined cupcake pans. Bake for 18 to 20 minutes or until cake
tests done. Cool in pan for 10 to 15 minutes; turn out on wire rack to complete
cooling. Top with chocolate glaze.
Melt green candy coating, whipping cream, butter and flavoring in a microwave proof bowl at medium power (50%
or lower) for 1 minute; stir, then microwave at 25 second intervals until
ingredients are warmed and coating is melted. Do not overheat. Stir
until glaze is shiny and all ingredients are well blended. This glaze is
best if used immediately. If icing sets up before all mini cakes are
glazed, place glaze in microwave at three-second intervals, stirring
thoroughly between each interval.