Orange Pistachio Cake

Title: Orange Pistachio Cake

Categories: Desserts, Bakery

Yield: 10 Servings

-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.

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 --