Pistachio Bundt Cake

1 pk White or yellow cake mix
4 Eggs
1 c Orange juice
1/2 c Cooking oil
1 pk Pist. instant pudding mix
3/4 c Chocolate syrup

Place ingredients in bowl and mix at low speed for 1 min. and at higher speed for about 3 min. or until well blended. Pour 2/3 of the batter into a well greased and floured 12- cup, 10-inch Bundt pan and to the remaining 1/3 of the batter add chocolate syrup. When well mixed, pour over the batter in the pan and run a knife through the batter to marble it. Bake for 1 hour at 350 degrees. Allow to cool in pan for 15 min. before turning out.

Pistachio Bundt Cake printer friendly version located here. (Just the recipe. Nothing else.)
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