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Pistachio Nut Cake

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"My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe!"
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1 h 15 m servings 576 cals
Original recipe yields 10 servings (1 8-inch layer cake)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
  2. Mix milk, almond extract, salt, and vanilla extract together in a small bowl.
  3. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.
  4. Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
  6. Spread white frosting between cake layers. Stack layers; frost top and sides of cake.

Nutrition Facts

Per Serving: 576 calories; 22.2 g fat; 87.8 g carbohydrates; 7.2 g protein; 64 mg cholesterol; 630 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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