1 bundt pan
1 box Duncan Hines Butter Recipe cake mix
1/2 cup orange juice (no pulp)
1/2 cup water
1/2 cup cooking oil
1/3 teaspoon Penzey's Mexican Vanilla
1 three ounce box jello pistachio instant pudding
4 extra large eggs
Mix ingredients in large bowl with hand mixer on low until blended (about 30 seconds). Beat on medium to medium/high for 2 and 1/2 minutes, scraping bowl frequently.
Pour about 2/3 of the batter into a bundt pan sprayed generously with non stick coating mix.
Into remaining batter, mix with a spoon until blended-
1/2 cup MINI dark chocolate chips (the larger ones will sink into the batter)
3/4 cup plus 1 1/2 Tablespoons Hershey's Special Dark chocolate syrup.
Pour onto the batter in pan. You do NOT need to marble this with a spoon.
Bake at 350 for 55 minutes (check at 50 minutes, a thin knive inserted into the cake near the middle should come out clean).
Drizzle with a bit more syrup or eat plain.