1 pkg. yellow cake mix (2 layer)
1 (5 oz.) box pistachio jello instant pudding (4 serving size)
4 eggs
6 oz. unsweetened orange juice
1/2 cup vegetable oil
1/2 tsp. vanilla extract
1/4 cup chocolate syrup (Hershey's)

Preheat oven to 350°F. Grease and flour 10-inch tube or Bundt pan. Set aside.

Combine cake mix and pudding. Then eggs and orange juice, oil and vanilla extract in the bowl. Add to the batter and blend. Beat at medium speed for about 2 minutes.

Measure 1/2 cup of batter into another small bowl, add chocolate syrup and mix. Spoon part of the batter into cake pan. Alternate the chocolate batter with the other batter into the cake pan. Zigzag through batter with butter knife to marble it. Sometimes I will add green food coloring to the other batter for the holidays.

Bake at 350°F for about 50 minutes or until done.

Note: I will sometimes sprinkle colored sugar on top of the cake. NO icing. It is sweet enough for me. But whatever you desire.

Submitted by: Handed down through the family