¼cupbutter (57g)ok to sub vegetable shortening or margarine
½teaspoonsalt
Start here if using box cake mix
13.4 oz packagepistachio pudding mix
½cuporange juice (114g)
½cupvegetable oil (100g)
½cupwater (114g)
4largeeggs
¾cupHershey's chocolate syrup (228g)
powdered sugarfor dusting the finished cake if not using glaze
Optional Orange Glaze
1cupconfectioners' sugar (114g)
1½-2tablespoonsorange juice
½teaspoonorange extractadd extra juice if you don't have any
Instructions
Cake Mix
Whisk together all of the dry ingredients in a bowl. Hand method- use a pastry blender to cut the butter into the dry ingredients until the butter is no longer detectable and the mix looks like fine crumbs. Food processor method- put 2 cups of the flour mixture into the food processor together with the butter. Process until the mixture is very fine. Add in the remaining flour mixture and stir well.
Start here if using box cake mix
In a large bowl, whisk together the dry cake mix and the dry pudding mix. Add in the orange juice, water, oil, and eggs. Beat with a mixer until the batter is smooth.
Grease and flour a bundt cake pan or spray the pan with cooking spray that contains flour. Do not use regular cooking spray, the cake will stick.
Pour ⅔ of the batter into the prepared pan.
To the remaining ⅓ of batter mix in the Hershey's syrup. Pour this chocolate batter over the plain batter in the pan. Use a knife to gently swirl the two batters to marbleize.
Bake at 350°F for 1 hour until a wooden stick or cake tester inserted into the cake comes out clean. Cool the entire pan on a wire rack for 15 minutes. Then invert the cake directly onto the wire rack to cool completely. Dust with powdered sugar or the orange glaze.
Orange Glaze
Add the powdered sugar, orange extract, and the smaller amount of orange juice to a mixing bowl, whisk well until no lumps remain. You want it to be on the thick side, think honey. Add a bit more orange juice if it needs to be a bit thinner.
Pour the glaze over the cake and allow it to solidify for 15 minutes.