Butter-flavored cooking spray1 tablespoon flour 1 box (18.25) super-moist white cake mix 1 package (1 ounce) sugar-free pistachio instant pudding mix 2 eggs 3 egg whites 1 cup water 1/4 cup canola oil 1 teaspoon almond extract 1/3 cup light chocolate syrup 1/2 tablespoon powdered sugar
1. Preheat oven to 350º F. Spray a bundt pan with butter-flavored cooking spray and dust with flour. Shake off any excess flour. 2. Combine next 7 ingredients (cake mix, pudding mix, eggs, egg whites, water, oil and extract) in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Pour 1/3 of batter into a small mixing bowl and stir in the chocolate syrup. 3. Pour 1/2 the plain batter into prepared bundt pan. Spread the chocolate batter over it. Top with the remainder of original batter. Run a knife through the batter to obtain a marbled effect. 4. Bake 46-50 minutes or until a cake tester inserted in the middle comes out clean. Let cool 15 minutes before removing from pan. Dust with powdered sugar.