1 pkg. lemon cake mix
4 eggs
1/2 c. oil
1/4 c. chocolate syrup
1 pkg. pistachio instant pudding mix
1 c. water
1/2 tsp. almond extract

Combine cake mix, pudding mix, eggs, water, oil and extract in large mixing bowl. Blend; then beat at medium speed with electric mixer for 2 minutes. Measure 1 1/2 cups of batter and stir in chocolate syrup. Spoon batters alternately into a greased and floured bundt pan. Run spatula in a circle around batter in pan to marble the cake. Bake at 350 degrees for 35 minutes.