Orange Pistachio Cake

-Sue Woodward

CAKE
1 pk 18.1/2-oz. yellow cake mix

4 Eggs

1 c Orange juice

1/2 c Cooking oil

1 pk 3.1/2-oz. instant pistachio

-pudding mix 3/4 c Chocolate syrup

--CHOCOLATE GLAZE

-- 2 c Sifted confectioners' sugar

2 tb Cocoa

1 tb Soft butter

1/2 ts Vanilla

2 tb To 4 tablespoons milk

In large bowl, combine cake mix, eggs, orange juice, oil and pudding. Blend at low speed 1 minute, then on high speed 3 minutes. Pour 2/3 of batter into greased and floured 12-cup Bundt pan. Add chocolate syrup to remaining 1/3 of batter and mix at medium speed until blended. Pour over top of

batter in pan. Marbleize by cutting through batter with knife. Bake at 350 degrees for 1 hour or until cake tests done. Cool in pan 10-15 minutes. Turn out onto wire rack. Top with chocolate glaze when cool. Chocolate Glaze - in small bowl, combine sugar, cocoa and butter. Add vanilla and milk gradually to achieve desired thickness and stir until smooth. Source: TPA Trib, 2/23/95
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