Chocolate Pistachio Bundt Cake - cooking recipe

Ingredients

1 Duncan Hines, Pillsbury or Betty Crocker yellow cake mix
1 pkg. instant pistachio pudding
1/2 c. oil
1/2 c. water
1/2 c. orange juice
4 eggs
3/4 c. Hershey's chocolate syrup

Preparation

Beat cake mix, pudding mix, oil, water and orange juice.
Add eggs, one at a time, beat on high for 2 minutes.
Remove about 1/4 to 1/3 of batter to smaller bowl and set aside.
Add 3/4 cup Hershey's syrup to large batter and beat until mixed.
Pour into well-greased and floured Bundt pan.
Take reserved batter and pour onto chocolate batter, keeping away from sides and tube.
Can substitute other pudding flavors, such as banana or chocolate. Bake at 350\u00b0 for 45 to 60 minutes.
Test for doneness.