Glazed Pistachio Treat (Print Version)

# Ingredients:

→ Base

01 - 1 package (15.25 oz) yellow cake mix
02 - 2 boxes (3.4 oz each) instant pistachio pudding
03 - 4 large eggs
04 - 1/4 cup cooking oil
05 - 2 tablespoons (1/8 cup) water
06 - 1 cup full-fat sour cream

→ Sweet Coating

07 - 2 tbsp granulated sugar
08 - 1 tsp ground cinnamon

→ Icing

09 - 2 cups confectioners' sugar
10 - 2 tbsp butter, melted
11 - 1 tsp almond flavoring
12 - 1 tsp vanilla flavoring
13 - Milk – 1 tbsp added bit by bit till it’s the right thickness

→ Garnish

14 - 1/2 to 1 cup crushed pistachios

# Instructions:

01 - Warm up your oven to 350°F (175°C). Combine ground cinnamon and sugar in a small dish. Coat two loaf pans with grease, then sprinkle the cinnamon-sugar mix all over the inside of each pan, including the sides.
02 - Grab a big bowl and stir together the yellow cake mix, both pistachio pudding packs, eggs, oil, water, and sour cream. Stir until the mixture is smooth and lump-free, though it’ll be on the thick side.
03 - Evenly distribute the batter into the two pans you prepped earlier, making sure to smooth the tops.
04 - Pop the pans into the oven and bake for about 45 minutes. You’ll know they’re done when a toothpick poked in the center comes out dry. Cool the loaves in the pans for 10 minutes, then move them to a wire rack to finish cooling.
05 - Whisk confectioners' sugar, melted butter, almond extract, and vanilla extract in a medium bowl. Add the milk one spoonful at a time, whisking between additions. Stop when you get a thick but pourable glaze.
06 - Once the loaves are no longer warm, drizzle on the icing. Before the glaze hardens, sprinkle some pistachios on top. Let everything set before slicing and serving.

# Notes:

01 - You’ll get two loaves out of this, so you can keep one for yourself and share the other.
02 - For a perfectly balanced flavor, unsalted pistachios work best since the glaze already adds sweetness.
03 - Store this at room temperature in a sealed container for 3 or 4 days. Refrigerate it for up to a week or freeze for three months.

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