Recipe - Pistachio Bundt Cake

1 pack White or yellow cake mix
4 Eggs
1 cup Orange juice
One half cup Cooking oil
1 pack Pistachio instant pudding mx
Three fourths cup 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, 10inch 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.
Source: Unusual Old World and American Recipes from Nordic Ware.
Posted to BakeryShoppe Digest V1 #475 by angstrom@juno.com (Angela L
Gilliland) on Dec 28, 1997