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

Combine cake mix, pudding mix, eggs, water, oil, and extract in large mixer bowl. Blend; then beat at medium speed for 2 minutes. Measure 1 1/2 cups batter; stir in chocolate syrup. Spoon batters alternately into a greased and floured 10 inch bundt 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. Sprinkle with confectioners' sugar, if desired.