Pistachio Nut Cake

• 1 cup milk
• 2 teaspoons almond extract
• 1 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 1/2 cups white sugar
• 1/2 cup butter
• 2 eggs
• 3 ounces pistachio nuts, crushed
• 2 1/2 cups sifted all-purpose flour
• 1 tablespoon white vinegar
• 1 1/2 teaspoons baking soda
• 1 (16 ounce) can white frosting

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.

milk, almond, salt, vanilla, white sugar, butter, eggs, pistachio nuts, flour, white vinegar, baking soda, white frosting

Taken from www.allrecipes.com/recipe/258756/pistachio-nut-cake/ (may not work)