Chocolate & Orange Pistachio Cake

Directions

In a large bowl, combine cake mix, eggs, orange juice, oil and pudding; blend at low speed for 1 minute, then beat at high speed for 3 minutes.

Pour ⅔ of the batter into a greased and floured 12 inch bundt pan.

Add chocolate syrup to remaining ⅓ of the batter and mix at medium speed til well blended.

Pour over top of batter and marbleize by cutting through batter with a knife.

Bake at 350℉ (180℃) F for about 1 hour or til cake tests done.

Cool in pan 10 to 15 minutes; turn out on a wire rack or serving plate to complete cooling.

Top with chocolate glaze.

Glaze: Combine all ingredients til well blended.

Spoon over top of cake, allowing some to run down sides of cake.