–CAKE–
1 pk Duncan Hines Yellow Cake Mix
4 Eggs
1 c Orange juice
1/3 c Oil
1 pk Pistachio pudding, instant
1/3 Commercial chocolate syrup
CHOCOLATE GLAZE
2 c Confectioners’ sugar
1 tb Butter
1/2 ts Vanilla
3 tb Milk
1/4 c Cocoa
Cake: In large bowl, combine cake mix, eggs, orange juice, cooking oil and
pudding mix. Blend at low speed for 1 minutes. Beat at high speed 3 more
minutes. Pour two thirds of the batter into a greased and floured 12 Bundt
Pan. Add chocolate syrup to remaining third of the batter and mix at
medium speed until well blended. Pour over top of batter in pan. Marbleize
by cutting through batter with knife. Bake at 350F. for 55-60 minutes or
until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or
serving plate to complete cooling. Top with Chocolate Glaze.
Glaze: In small bowl, combine sugar, cocoa, and butter. Add vanilla; add
milk gradually to achieve desired consistency and stir until smooth.
From
Yields
12 Servings