Pistachio Cake

Ingredients:
1 pkg yellow cake mix
1 pkg instant Pistachio Pudding
1 8 oz pkg Cream Cheese
1 cup club soda
4 eggs
3/4 cup chocolate syrup

Mix cake mix, pudding, cream cheese, club soda and eggs together. Beat on high speed for 2 minutes. Take out 1 cup of batter and set aside. To this batter add chocolate syrup. Pour remainder of batter into a greased bundt pan. Spoon chocolate batter over top of batter and cut through with a knife once around. Bake at 325 degrees for 50 to 60 minutes. Watch to see that you don't over bake it. Cool on cake rack.

FROSTING:
Beat one package of instant Pistachio pudding with 1 1/2 cups milk. Fold in 8 oz package of Cool Whip. Frost Cake.