Categories: Cakes

Ingredients

• 1 (18.2-ounce) box white or yellow cake mix
• 1 (3.5-ounce) box pistachio instant pudding mix
• 1/2 cup orange juice
• 4 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon almond extract
• 3/4 cup chocolate syrup
• Confectioners' sugar (optional)

Directions

1. PREHEAT oven to 350 degrees. Grease and flour a 12-cup Bundt pan (or 10-inch tube pan).

2. Combine cake mix, pudding mix, orange juice, 1/2 cup water, eggs, oil and almond extract in a mixing bowl. Beat with electric mixer at low speed until moist. Increase speed to medium and beat 3 minutes, scraping the bowl occasionally, until well-blended.

3. POUR about two-thirds of the batter into the pan. Add the chocolate syrup to the remaining one-third of the batter. Mix well. Pour over the batter in the pan. Run a knife through the batter to marble it.

4. BAKE 1 hour. Cool in the pan for 15 minutes. Loosen cake with a blunt knife and turn onto a cake plate. Sprinkle with confectioners’ sugar if desired.

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