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    Pistachio Nut Cake

    1 ( 18½ ounce)pkg. white cake mix
    1 (3½ ounce) pkg. pistachio instant pudding
    4 eggs
    ½ cup oil
    ½ cup orange juice
    ½ cup water
    1 tsp. almond extract
    ¾ cup chocolate syrup

    Combine all ingredients except chocolate syrup; Beat 5 minutes at medium speed.

    Pour 2/3 of batter into a greased and floured tube or bundt pan.

    Add chocolate syrup to remaining batter, mixing well; Pour over batter in pan. Zigzag spatula through batter to marble.Bake at 350º for 50-55 minutes. Yield 1-10 in. cake


 

 

 

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