1/4 c. chocolate chips
1/4 c. chopped pecans
1 box white cake mix
1/2 c. sugar
1/2 c. cooking oil
1 (3 3/4 oz.) pkg. pistachio pudding (instant)
1 c. water
5 eggs
1 (5 1/2 oz.) chocolate syrup

Grease and flour pan. Put chocolate chips and pecans in bottom of bundt pan. Mix cake mix with remaining ingredients except chocolate syrup. When batter is smooth, take out 1 cup of batter. Pour remaining batter in bundt pan. Then, to the 1 cup of batter, add the chocolate syrup. Blend well. Pour this on top of the batter in pan. Bake at 350 degrees for 45 minutes. Cool about 30 minutes before turning out.