1 yellow cake mix
1 pkg. pistachio instant pudding (3 oz.)
4 eggs
1 c. water
1/2 c. oil
1/2 tsp. almond extract
1/4 c. chocolate syrup

In large mixer bowl, blend all ingredients except syrup, beat at medium speed for 2 minutes. Pour 1/3 of batter in separate bowl. Stir in chocolate syrup. Spoon batters alternately into greased and floured tube pan. Zigzag spatula through batter to marble. Bake at 350 degrees for 50 minutes or until center springs back when lightly touched. Cool for 15 minutes before removing.