Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Sugar
1 cup Flour
1 teaspoon Baking powder
¼ teaspoon Salt
½ cup Milk
1 tablespoon Butter or margarine
1 teaspoon Vanilla
¼ cup Chopped natural American pistachios
Pistachio Whipped Cream Topping
Beat sugar and eggs 2 minutes at medium speed with mixer. Combine flour, baking powder and salt; gradually beat into egg mixture. Heat milk and butter over low heat until butter melts. Add to egg mixture; beat only until blended. Gently stir vanilla into batter; pour into greased 9 x 9 x 2 inch baking pan. Sprinkle pistachios over top. Bake at 350° F. 20 to 25 minutes or until cake springs back when lightly touched. Serve with Pistachio Whipped Cream Topping.