1 (10 oz.) jar maraschino cherries, drained and halved, save juice
1 pkg. white cake mix
4 egg whites
1/2 c. melted butter
4 to 5 drops red food color (optional)
1 (5.5 oz.) can chocolate syrup

Preheat oven to 350 degrees. Grease and flour 12 cup bundt pan. Add water to reserve cherry juice to measure 3/4 cup. Combine cherry juice, dry cake mix, egg whites and butter in large bowl. Beat according to package directions. Blend in cherries and food coloring.

Pour 2/3's of batter in pan. Mix chocolate syrup with remaining batter until well blended. Pour over pink batter and marble with a knife. Bake 50 to 60 minutes. Cool 10 minutes and remove from pan. Sprinkle with powdered sugar or frosting.