1 (18.25 ounce) box yellow cake mix 1 small box pistachio instant pudding 4 eggs 1 cup water 1/2 cup vegetable oil 1/2 teaspoon almond extract 1/4 cup chocolate syrup Confectioners' sugar
Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Blend, then beat at medium speed for 2 minutes. Measure 1 1/2 cups of the batter into separate bowl and blend in chocolate syrup. Spoon batters alternately into a greased and floured 10-inch Bundt or tube pan. Zigzag spatula through batter to marble. Bake at 350 degrees F for 50 minutes. Cool in pan for 15 minutes; remove to wire rack and finish cooling.
Dust with confectioner's sugar when completely cooled.
