|1 pack||Cake mix; white|
|1 pack||Pistachio instant pudding|
|1 cup||Orange juice|
|1 teaspoon||Almond extract|
|¾ cup||Chocolate syrup|
Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes. Pour ⅔ into greased bundt pan. Add chocolate syrup to remainder; pour into pan. Bake 50-60 minutes at 350-degrees. Top with favorite glaze. For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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