Orange Pistachio Cake

Directions

In large bowl, combine cake mix, eggs, orange juice, oil and pudding.

Blend at low speed 1 minute, then on high speed 3 minutes.

Pour ⅔ of batter into greased and floured 12-cup Bundt pan.

Add chocolate syrup to remaining ⅓ of batter and mix at medium speed until blended.

Pour over top of batter in pan.

Marbleize by cutting through batter with knife.

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

Cool in pan 10 to 15 minutes.

Turn out onto wire rack.

Top with chocolate glaze when cool.

Chocolate Glaze - in small bowl, combine sugar, cocoa and butter.

Add vanilla and milk gradually to achieve desired thickness and stir until smooth.