1 pkg. (2 layer size) yellow cake mix
1 pkg. Jello pistachio instant puddingeggs
1 c. water
1/2 c. oil
1/2 tsp. almond extract

Combine in large mixer bowl; blend. Beat at medium speed of electric mixer 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. Drizzle Hershey's syrup over top of cake if you like.