Chocolate Pistachio Cake

1 (2 ounce) bag chopped pecans or walnuts
1 (6 ounce) bag semisweet chocolate chips
1 (18.15 ounce) box white cake mix
1 (3.4 ounce) box pistachio instant pudding mix
1/2 cup granulated sugar
1/2 cup water
1/2 cup orange juice
1/2 cup vegetable oil
4 eggs
1/2 cup chocolate syrup

Heat oven to 350 F. Oil and flour a 12-cup Bundt pan. Sprinkle the pecans
and chocolate chips evenly around the bottom of the pan, set aside.
In a large bowl, use mixer to combine the cake mix, pudding mix, sugar, water,
orange juice, oil and eggs. Blend 1 minute at low speed, scraping the bowl
occasionally. Beat 2 minutes or more at medium speed, until the mixture is
smooth. Remove 1 cup of batter to a small bowl and add the chocolate syrup to
it, stirring until the mixture is uniform; set aside.
Pour the remaining batter into the prepared pan, then pour the
chocolate batter over it in a ring around the pan, avoiding the edges
of the pan. Swirl the chocolate batter into the white batter with a
dinner knife.
Bake 55 to 60 minutes, until the cake springs back when touched
lightly with a finger and a wooden pick inserted in the center comes
out clean. Set on a wire rack to cool about 20 minutes. If the cake
has not shrunk slightly from the side of the pan, loosen it lightly
with a knife. Cover with a serving plate, invert, shake and remove
from pan. Cool completely before serving.

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