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1
Heat oven to 350.
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2
Grease 12-cup bundt cake pan with shortening; lightly flour.
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3
Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes.
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4
Pour about 1 2/3 cups batter into pan.
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5
Pour 1 2/3 cups batter into small bowl; stir in almond extract and food color.
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6
Carefully pour pink batter over white batter in pan.
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7
Stir chocolate syrup into remaining batter.
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8
Carefully pour chocolate batter over pink batter.
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9
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean.
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10
Cool 10 minutes.
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11
Turn pan upside down onto wire rack or heatproof serving plate; remove pan.
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12
Cool completely, about 1 hour.
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13
Drizzle chocolate Glaze over cake.
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14
Store loosely covered at room temperature.
