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Birkett Mills Chocolate Chip Pistachio Buckwheat Cake

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Birkett Mills Chocolate Chip Pistachio Buckwheat Cake

This recipe is modified from the Birkett Mills cookbook.

¾ cup butter, softened
1 cup sugar
2 eggs
1 tsp almond extract
1 cup light buckwheat flour
1 cup all purpose flour
1 tsp. baking soda
½ tsp. salt
1 cup plain lowfat yogurt
1 ½ cups semi sweet chocolate morsels, or chopped up chocolate
½ cup chopped pistachio nuts

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract; beat 3 minutes at medium speed. Combine flours, baking soda, and salt. Stir the flour combination into egg mixture alternately with the yogurt, mixing until blended.
Stir in 1 cup of the chocolate morsels and pistachios.
Spread the batter evenly in greased 9 x 13-inch pan.
Sprinkle with remaining ½ cup chocolate morsels.
Bake at 350°F for 35–40 minutes, until a wooden pick inserted in center comes out clean. Serve warm.

April 22, 2008


 Wow, that looks so good! I love almond with chocolate! I want to get some buckwheat flower tomorrow so I can make it. It looks wondeful!

Hi Jon, This is an absolute favorite.  You will love this cake I am sure!!

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