1 pk Cake mix; white
1 sm Pistachio instant pudding
1 c Orange juice
1/2 c Oil
4 Eggs
1 ts Almond extract
3/4 c Chocolate syrup
Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes. Pour 2/3 into greased bundt pan. Add chocolate syrup to
remainder; pour into pan. Bake 50-60 minutes at 350-degrees. Top with favorite glaze.
For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract. —–