Pistachio Cake with Icing

1 yellow cake mix

2, 3.4 oz. pistachio instant pudding mix

4 eggs

1/4 c. oil

1/8 c. water

1 c. sour cream

2 T. sugar

1 t. cinamon

2 c. powdered sugar

2 T. melted butter

1 t. almond extract

1 t. vanilla extract*

chopped pistachios, optional

Combine first 6 ingredients until well combined. Set aside. Spray 2 loaf pans (I used 1 heart shaped one and one regular loaf pan.) Combine cinnamon and sugar and sprinkle on top of spray. Pour 1/2 the batter into each pan. Bake at 350 for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract and vanilla extract *I just used 2 t. almond extract. Add a little milk until desired consistency is reached. Invert cakes from pans. Drizzle or ice with powdered sugar mixture. Sprinkle with pistachios if desired. Serve and enjoy!

**Can also be made in muffin tins. Bake at 350 for 15 minutes. Makes 24 muffins.

1st pic: iced cake, 2nd pic: ready to serve and eat!