1 box yellow cake mix
1 box pistachio instant pudding
4 eggs
1 c. water
1/2 c. vegetable oil
1/2 tsp. BLAIR almond flavoring
1/4 c. chocolate syrup

Combine above ingredients in a large mixing bowl and blend well. Add 1/2 cup chopped pecans if desired. Beat at medium speed for 2 minutes. Pour 1/3 of batter into a separate bowl; stir in 1/4 cup chocolate syrup. Spoon batter alternately into greased and floured 10 inch tube pan. Zig zag 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.

FROSTING:

1 pkg. instant pistachio pudding
1 med. carton Cool Whip
1 pkg. Dream Whip
1/2 tsp. BLAIR vanilla flavoring
1/2 c. milk

Prepare Dream Whip using vanilla and milk according to package directions. Blend in dry pudding mix. Fold in Cool Whip. Frost cooled cake.