1 pkg. (2 layer size) yellow or white cake mix
1 pkg. (4 serving size) pistachio flavor instant pudding
4 eggs
1 c. water
1/4 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 4 minutes. Measure 1 cup batter into separate bowl, blend in chocolate syrup. Spoon batters alternately into greased and floured 10" fluted tube or tube pan. Zig zag spatula through batter to marble. Bake at 350 degrees for 50 to 55 minutes. Do not under bake. Cool in pan about 15 minutes. Remove and finish cooling on rack. (In my opinion, this cake needs no icing.)