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 package Pound cake mix
¾ cup Milk
½ cup Natural American pistachios, chopped
1 teaspoon Vanilla extract
1/3 cup Butter or margarine, at room temperature
2/3 cup Unsifted powdered sugar
1 Egg yolk
3 ounces White chocolate squares, chopped
2 tablespoons Heavy cream
Glaze & Topping:
3 ounces Dark chocolate (bittersweet or semi-sweet), chopped
¼ cup Heavy cream
½ cup Raspberries
¼ cup Natural American pistachios, chopped
Cake: Beat cake mix with milk and 2 eggs as package directs. Mix in pistachios and vanilla extract. Grease bottoms of two small 6-inch diameter (approximately 3 cup) baking dishes. Pour batter into dishes. Bake at 350°F. for 40 minutes or until done. Cool 15 minutes in dishes then invert onto wire racks and cool. Wrap and freeze one cake for use another time.
Filling: Beat butter with powdered sugar and 1 egg yolk until smooth. Melt white chocolate with cream in saucepan, stirring over low heat, then beat smooth with wire whip. Beat into butter mixture and cool until spreadable consistency.
Dark Chocolate Glaze: In saucepan, combine 3 oz. chopped dark bittersweet or semi-sweet chocolate with ¼ cup heavy cream; stir over low heat until melted. Cool until it begins to thicken, then spread on top and sides of cake. If glaze become too thick before spreading, it may be warmed over hot water to soften it again, but it will become less glossy.
Assembly: Split one cake into three thin layers and divide filling between two center layers. Cover cake with plastic wrap and chill until set. Spread with Dark Chocolate Glaze, then decorate top with raspberries and chopped pistachios. Cake is best served when it has been at room temperature at least 30 minutes. Cover and chill any leftovers.