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

Combine cake mix and pudding. Mix eggs, water, oil and extract in large mixing bowl. Blend, then beat at medium speed of electric mixer for 2 minutes.

Measure out 1 1/2 cups of batter; stir in chocolate syrup. Spoon batters alternately into a creased and floured 10-inch Bundt pan 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.