Chocolate Pistachio Bundt Cake
1 18-oz pkg white cake mix
1 3.4-oz pkg instant pistachio pudding mix
1/2 cup orange juice
1/2 cup water
4 eggs, beaten
1/2 cup oil
1 16-oz can Hershey's syrup
Blend the 1st six ingredients. Pour 3/4 of the batter into a cooking-sprayed
bundt pan. Add the chocolate syrup to the remaining batter in the mixing bowl
and blend. Pour that over the pistachio batter.
Bake the cake at 350 degrees for 1/2 hour uncovered, 1/2 hour tented with foil.
Cool and take out of pan.