1 pkg. yellow cake mix
1 pkg. (4 serving size) pistachio instant pudding & 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 of electric mixer for 2 minutes. Measure 1 1/2 cups batter; stir in chocolate syrup.

Spoon batters 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. Sprinkle with confectioners' sugar, if desired.