1 pkg. yellow cake mix
1 pkg. of the 4 oz. serving size Jello instant pistachio pudding
4 eggs
1 c. water
1/2 c. oil
1 tsp. almond extract
1/4 c. chocolate syrup

Blend first 6 ingredients together in large bowl on medium speed for 2 minutes. Measure 1 1/2 cups batter, stir in chocolate syrup. Spoon batter alternately into greased and floured 10 inch Bundt pan. Zig zag spatula through batter to marbleize. Bake at 350 degrees for 50 minutes. Cool 15 minutes and remove from pan.