Mint Chocolate Bundt Cake

1 pistachio instant pudding
1 white cake mix
1 cup water (flavor with a little vanilla and almond)
0.5 cup salad oil
4 eggs
crème de menthe{2-3 Tbsp}
Hershey's syrup{0.5 cup}
fudge frosting
flour

Mix cake mix, pudding, water and oil. Beat 2 minutes and add eggs one at a time. Mix well. Remove 1/3 of batter and add chocolate syrup. Add crème de menthe to remaining batter and put into a bundt pan. Overspread with chocolate batter. Bake at 350 degrees for 1 hour. Cool 30 minutes and remove from pan. Frost with fudge frosting. Be sure to grease and flour the bundt pan.