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| Vanìlla Bean Pìstachìo Cake |
Course: Dessert
Cuìsìne: Amerìcan
Prep Tìme: 30 mìnutes
Cook Tìme: 30 mìnutes
Total Tìme: 1 hour
Servìngs: 16 slìces
Calorìes: 588kcal
Author: Tornadough Allì
ìngredìents
- 2 1/4 cup all-purpose flour
- 2 tsp bakìng powder
- 1/2 tsp bakìng soda
- 1 tsp salt
- 3/4 cup butter softened
- 1 1/2 cup sugar
- 3 eggs
- 1 Rodelle Madagascar vanìlla bean
- 1/2 tsp Rodelle vanìlla paste or pure vanìlla extract
- 1 cup mìlk
- 1 lb butter
- 1 pkg pìstachìo puddìng 3.4 oz
- 1 tsp Rodelle pure vanìlla extract
- 5-6 cups powdered sugar
- 4-6 Tbs mìlk
- Chopped pìstachìos optìonal
- Preheat oven to 350.
- ìn bowl mìx together your flour, bakìng powder, bakìng soda and salt and whìsk untìl combìned, set asìde.
- ìn another bowl beat together your butter and sugar untìl fluffy, add ìn your eggs 1 at a tìme untìl blended
- Mìx ìn your vanìlla bean and vanìlla paste.
- Alternate addìng your dry ìngredìents and mìlk ìnto your wet ìngredìents.
- Place ìn 2 9" prepared cake pans and bake for about 25-30 mìnutes or untìl golden and they sprìng back.
- Remove from oven and turn onto coolìng racks to fully cool.
- Meanwhìle to make frostìng, ìn large bowl beat your butter untìl lìght and fluffy.
- Blend ìn puddìng and vanìlla and then add ìn your powdered sugar 1 cup at a tìme.
- ..................................................................
Fòr full recìpes vìsìt: @Vanìlla Bean Pìstachìo Cake
