|1 Yellow Cake Mix||1/2 t Almond Extract||1/8 - 1/4 C Chocolate Syrup|
|1 Small Package Pistachio Pudding||1 C. water|
|1/2 C Oil||4 Eggs||Powdered Sugar|
Thoroughly grease and flour a bundt pan.
Combine cake mix and pudding mix. Add eggs, oil, water, and almond extract. Blend, then mix at medium speed for 2 minutes.
In a separate bowl (or large measuring cup, with a spout, for instance, so you can pour out of it), mix 1/2 to 1 C (as you prefer) of batter with 1/8 to 1/4 C (as you prefer) of chocolate syrup.
Alternately add batters into the cake pan, swirling the chocolate around in the yellow-cake batter (for marbled appearance).
Bake at 350 for about 50 minutes. Allow to cool at least 15 minutes before removing from pan.
Sprinkle with powdered sugar, if desired.