1 pkg white cake mix
1 pkg pistachio pudding
½ c orange juice
½ c water
½ c oil
4 eggs
½-1 c pistachio nuts
¾ c chocolate syrup (i.e. Hershey’s)
Preheat oven to 350°F. Mix all ingredients except for chocolate syrup well to make batter. Fill a well-greased bundt pan with ⅔ of the batter. Add the chocolate syrup to the remaining batter, stir, and add to the bundt pan. Bake for 1 hour.
Harrisville Heritage 