---------- Recipe via Meal-Master (tm) v8.05
       Title: Orange Pistachio Cake
  Categories: Desserts, Bakery
       Yield: 10 Servings
            -Sue Woodward
       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
       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.
   at low speed 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
   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
   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
   Source:  TPA Trib, 2/23/95