Pistachio Cake

• 1 pkg. yellow cake mix (approximately 18 1/2 oz.)
• 4 eggs
• 1 c. orange juice
• 1/2 c. cooking oil
• 1 pkg. instant pistachio pudding mix (3 1/2 oz.)
• 1/2 c. commercial chocolate syrup

1. In large bowl, combine cake mix, eggs, orange juice, cooking oil and pudding mix; blend at low speed for 1 minute, then beat at high speed 3 more minutes.
2. Pour 2/3 of batter into greased and floured 12-cup Bundt pan.
3. Add chocolate syrup to remaining third of batter and mix at medium speed until well blended.
4. Pour over top of batter in pan.
5. Marbleize by cutting through batter with knife.
6. Bake at 350u0b0 for about 1 hour or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling.
7. Top with chocolate glaze.

yellow cake, eggs, orange juice, cooking oil, instant pistachio pudding mix, commercial chocolate syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530723 (may not work)