Pistachio Nut Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) pkg. white cake mix
1 (3 1/2 oz.) pkg. pistachio instant pudding and pie filling
4 eggs
1/2 c. salad oil
1/2 c. orange juice
1/2 c. water
1 tsp. almond extract
3/4 c. chocolate syrup

Preparation

Combine all ingredients except chocolate syrup.
Beat 5 minutes at medium speed of electric mixer.
Pour two-thirds of batter into a greased and floured
10-inch
tube
pan or Bundt pan.
Add chocolate syrup
to
remaining
batter.
Mix
well. Pour
over
batter
in
pan.
Zigzag spatula through batter to marbleize.
Bake at 350\u00b0 for 50 to 55 minutes.