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

Combine cake mix, pudding, eggs, water, oil and almond extract in large mixer bowl; blend. Beat at medium speed of electric mixer for 2 minutes. Pour 1/3 of batter into separate bowl; stir in chocolate syrup. Spoon batters alternately into greased and floured 10 inch tube pan. Zigzag spatula through batter to marble. Bake at 350 degrees for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.