Recipe - Pistachio Cake

CAKE
1 pack Duncan Hines Yellow Cake Mix
4 Eggs
1 cup Orange juice
1/3 cup Oil
1 pack Pistachio pudding, instant
1/3 Commercial chocolate syrup

CHOCOLATE GLAZE
2 cup Confectioners' sugar
1 tablespoon Butter
One half teaspoon Vanilla
3 tablespoon Milk
One fourth cup Cocoa

Cake: In large bowl, combine cake mix, eggs, orange juice, cooking oil and
pudding mix. Blend at low speed for 1 minutes. Beat at high speed 3 more
minutes. Pour two thirds of the batter into a greased and floured 12 Bundt
Pan. Add chocolate syrup to remaining third of the batter and mix at
medium speed until well blended. Pour over top of batter in pan. Marbleize
by cutting through batter with knife. Bake at 350F. for 5560 minutes or
until cake tests done. Cool in pan 1015 minutes; turn out on wire rack or
serving plate to complete cooling. Top with Chocolate Glaze.

Glaze: In small bowl, combine sugar, cocoa, and butter. Add vanilla; add
milk gradually to achieve desired consistency and stir until smooth.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini