1 pkg. yellow cake mix (generic brand without pudding in mix)
1 (3 oz.) pkg. instant pistachio pudding
4 eggs
1 c. water
1/2 c. oil
1/2 tsp. almond extract
1/4 c. Hershey's chocolate syrup
3/4 c. semi-sweet chocolate chips
3/4 c. chopped pecans

Blend first 6 ingredients and beat for 2 minutes. Pour 1/3 of the batter into a separate bowl and mix with the chocolate syrup. Place the chocolate chips and nuts in the bottom of a greased and floured bundt pan. Pour 1/2 of plain batter in the bundt pan, then pour in the chocolate batter. Follow with the remaining plain batter. Zig- zag a spatula through batter to marble. Bake at 350 degrees for 50 minutes or until center springs back when touched lightly. Cool completely (at least 1/2 hour) before removing from pan.