Pistachio Bundt Cake
|Yellow cake mix||15 Ounce|
|Orange juice||1 Cup (16 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Instant pistachio pudding mix||10 Ounce|
|Chocolate syrup||3⁄4 Cup (12 tbs)|
Place cake mix, egjs, orange juice, oil and pudding mix in mixing bowl.
Mix at low speed with electric mixer for 1 minute; mix at high speed for 3 minutes or until well-blended.
Pour 2/3 of the batter into well-greased bundt pan.
Mix chocolate syrup into remaining batter; pour batter in pan.
Run knife through batter to marbleize.
Bake at 350 degrees for 1 hour; cool in pan for 10 minutes.
Invert on cake plate.