1 white or yellow cake mix
1 pkg. instant pistachio pudding
1/2 c. orange juice
1/2 c. water
4 eggs
1/2 c. oil
Hershey's chocolate syrup

Preheat oven to 350 degrees. Grease and flour Bundt cake pan. In large bowl blend until moistened. Then beat 2 minutes at medium speed, scraping bowl occasionally.

Pour about 3/4 cup Hershey chocolate syrup. Mix well, pour over batter in pan. Bake 60 minutes or until fork inserted comes out clean. Cool in pan inverted on wire rack for 10 minutes. Remove from pan. Cool on wire rack. Sprinkle with powdered sugar or top with Hershey's chocolate syrup.