1 pkg. Royal pistachio instant pudding
1 pkg. yellow cake mix
4 eggs
1/3 c. oil
1/4 c. creme de menthe
1/2 pt. sour cream
1 large (4 to 6 oz.) chocolate almond bar

Mix together dry ingredients; stir in the sour cream, oil and creme de menthe. Add eggs, one at a time; beat for four minutes. Turn half the batter into a greased floured tube or Bundt pan. Grate the chocolate bar on half the batter. Pour remaining batter on top.

Bake at 350°F for 55 minutes.