1 pkg. yellow cake mix (2 layer size)
1 pkg. Jello pistachio pudding
4 eggs
1 c. water
1/2 c. oil
1/2 tsp. almond extract

Combine and blend. Beat at medium speed for 2 minutes. Pour 1/3 of batter into separate bowl; stir in 1/4 cup chocolate syrup. Spoon batters alternately into greased and floured 10-inch tube pan. Zig zag spatula through batter to marble. Bake at 350 degrees for 50 minutes or until center springs back when lightly touched. Cook 15 minutes removing from pan.