Ingredients

Vegetable oil spray for dusting pan
Flour for dusting pan
1 package plain yellow cake mix
1 cup (8 ounces) sour cream
3/4 cup vegetable oil
1/2 cup sugar
1/2 teaspoon pure almond extract
1/2 teaspoon salt
4 large eggs
1/4 cup unsweetened cocoa powder

Directions

Place a rack in the center of the oven and preheat to 350 degrees. Mist a 12-cup Bundt pan with vegetable oil spray; dust with flour, shaking out excess.

Place cake mix, sour cream, oil, sugar, almond extract, salt and eggs in a large mixing bowl. Blend with electric mixer on low speed 1 minute. Stop and scrape down sides of the bowl. Increase mixer speed to medium; beat 2 minutes more, scraping sides again if needed. Pour half of batter into pan, smoothing with rubber spatula.

Blend cocoa powder with remaining batter. Pour evenly over the yellow batter in the pan. Run a dinner knife through the batters to swirl them together for a marbleized look. Bake cake 60-65 minutes, until cake springs back when lightly pressed with your finger. Place pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. To serve, shake powdered sugar from a sieve over the cake or frost with your favorite glaze or frosting.