Combine 1 package (2 layer size) yellow cake mix, 1 package Jello pistachio instant pudding, 4 eggs, 1 cup water, 1/2 cup oil and 1/2 teaspoon almond extract in large mixing bowl. Blend. Beat at medium speed for 2 minutes.

Pour 1/3 of batter into separate bowl; stir in 1/4 cup chocolate syrup. Spoon batters alternately into greased and floured 10 inch tube pan. Zigzag spatula through batter to marble. Bake at 350 degrees for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.