Lisa's Southern Kitchen

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Instructions:

Cake:

• 2 cups Self Rising Flour

• 1 cup Granulated Sugar

• 1/2 cup Raw Shelled Pistachios, Plus extra for garnish

• 1 tsp. Vanilla Extract

• 1/2 cup Vegetable Oil

• 2/4 cup Plain Yogurt

• 2 Eggs

Pistachio Butter Glaze:

• 2/4 cup Pistachio Butter

• 3/4 cup Powdered Sugar

• 3 tbsp. Water

Instructions:

Cake:

1. Preheat oven to 350 degrees and grease a baking sheet with cooking spray. Spread pistachios out evenly and toast for 10 minutes and let cool for 15 minutes.
2. Pour the toasted pistachios in a food processor add in 1 tbsp. sugar and pulse until finely about 2 minutes.
3. Greased two round cake pans with cooking spray.
4. In a bowl of stand up mixer add in flour, remaining sugar, and pistachios, mix well until combined.
5. Add in the yogurt, oil and eggs, beat well until combined.
6. Pour the 1/2 batter in each greased round cake pans.
7. Bake for 35 minutes and let cool for 10 and take cakes out of the pans. Place cakes on wire rack to cool while you make glaze.
8. Make the glaze, in a bowl of stand up mixer add to pistachio butter, powdered sugar and water, beat well until smooth.
9. Pour the glaze over the cake and coating each sides. Garnish with pistachios and let set for 25 minutes before serving.