1 pkg. white cake mix
1 (4 oz.) pkg. instant pistachio pudding
3 eggs
1 c. oil
1 c. club soda
1/2 c. chopped nuts
1 tsp. vanilla
1 tsp. almond extract

Mix the above ingredients together until well beaten. Bake in 350 degree oven for 30 minutes in 9 x 13 inch pan.

FROSTING:

1 (4 oz.) pkg. instant pistachio pudding
1/2 c. milk
1 med. sized Cool Whip

Mix pudding and milk until thick. Fold in Cool Whip. Spread over cooled cake. Sprinkle top with additional nuts.