PISTACHIO NUT CAKE

1 (18 1/2 oz) pkg white cake mix
1 (3 1/2 oz) pkg pistachio instant pudding and pie filling
4 eggs
1/2 cup salad oil
1/2 cup orange juice
1/2 cup water
1 tsp almond extract
3/4 cup chocolate syrup

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan or Bundt pan.

Combine all ingredients except chocolate syrup; beat 5 minutes at medium speed of electric mixer. Pour 2/3 of batter into prepared tube pan or Bundt pan.

Add chocolate syrup to remaining batter, mixing well; pour over batter in pan. Zigzag spatula through batter to marble.

Bake at 350 degrees F for 50-55 minutes.