- 1 box yellow cake mix
- 3 oz box pistachio instant pudding
- 1/2 cup orange juice
- 1/2 cup water
- 1/2 cup vegetable or canola oil
- 4 eggs
- 3/4 cup Hershey’s chocolate syrup
Preheat oven to 350° F.
Dump cake mix and pudding mix into a large bowl, add all wet ingredients except for the Hershey’s chocolate syrup. Blend with a hand mixer until well combined.
Spray and flour (or use Pam Baking Spray) a standard size bundt pan. Pour 2/3 of the batter into the pan. Add the Hershey’s chocolate syrup to the remaining batter and mix well. Pour the chocolate batter over the plain batter in the pan. Bake for 50-60 minutes.
Cool in bundt pan for 10-15 minutes and then remove from pan and cool on a wire cooling rack. Dust with powdered sugar before serving.