1 pk Cake mix; white

1 sm Pistachio instant pudding

1 c Orange juice

1/2 c Oil

4 Eggs

1 ts Almond extract

3/4 c 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. -----