Chocolate and Orange Pistachio Cake

Yields:	6-8 servings
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In a large bowl, combine cake mix, eggs, orange juice, oil and pudding; blend at low speed for 1 minute, then beat at high speed for 3 minutes.

Pour 2/3 of the batter into a greased and floured 12 inch bundt pan.

Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed til well blended.

Pour over top of batter and marbleize by cutting through batter with a knife.

Bake at 350 degrees F for about 1 hour or til cake tests done.

Cool in pan 10-15 minutes; turn out on a wire rack or serving plate to complete cooling.

Top with chocolate glaze.

Glaze:

Combine all ingredients til well blended.

Spoon over top of cake, allowing some to run down sides of cake.

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