1 pkg. (2 layer size) yellow or white cake mix
1 pkg. (4 serving size) Jello pistachio instant pudding & pie filling
4 eggs
1 c. water
1/4 c. oil
1/2 tsp. almond extract
1/4 c. chocolate syrup
8-10 drops green food coloring

FROSTING:

1 (4 oz.) pkg. Jello instant pudding mix
1/4 c. confectioners' sugar
1 c. milk
3 1/2 c. (8 oz.) Cool Whip

Combine cake mix, pudding mix, eggs, water, oil and extract in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Measure 1 cup of batter into separate bowl; blend in chocolate syrup. Blend coloring into remaining batter. Spoon batters alternately into greased and floured 13"x9" pan. Zig zag spatula through batter to marble. Bake at 350 degrees for 40 to 45 minutes, or until cake tester inserted in center comes out clean. Invert on serving dish. When cooled, frost, refrigerate.

FROSTING: Combine pudding mix, sugar and milk. Beat slowly until well blended approximately 1 minute. Fold in Cool Whip. Spread on cake at once.