1 (2 layer) pkg. yellow cake mix
1 (4 serving) 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 mix, eggs, water, oil and extract in large bowl. Blend; then beat at medium speed of electric mixer for 2 minutes. Measure 1 1/2 cups batter; stir in chocolate syrup. Spoon batters alternately into a greased and floured bundt or tube pan. Zigzag 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.