1 pkg cake mix; white
1 pkg pistachio instant pudding
1 cup orange juice
1/2 cup oil
4 eggs
1 teaspoon almond extract
3/4 cup chocolate syrup
Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes. Pour 2/3 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.
