1 (2 layer size) pkg. white cake mix
1 (4 serving size) pkg. pistachio instant pudding and pie filling
4 eggs
1 c. water
1/2 c. oil
1/2 tsp. almond extract
1/4 c. Hershey's chocolate syrup

Combine cake mix, pudding mix, eggs, water, oil, and extract in large mixer bowl. Blend then beat at medium speed of electric mixer for 2 minutes. Measure one and a half cups batter. Stir in chocolate syrup. Spoon betters alternately into a greased and floured 10 inch bundt or tube pan, zig-zag spatula through batter to marble. Bake at 350 degrees for 50 minutes. Cool 15 minutes, remove from pan and finish cooling on rack. Frost with Cool Whip or sprinkle with confectioners sugar, if desired.