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.