1 pk Cake mix; white
1 pk 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.