This is a very good cake.
1 (18 1/2-oz) pkg White cake mix
1 (3-oz) pkg instant butterscotch pudding mix
1 cup water
1/2 cup vegetable oil
1/2 cup Hershey's chocolate syrup
Generously grease and flour a bundt cake pan. Preheat oven to 325 degrees.
Beat together the cake and pudding mixes, water and oil until smooth. Add the eggs, one at a time, beating well after each addition. Pour 2/3 of the batter into the prepared pan. Mix remaining cake batter with the Hershey's chocolate syrup, and pour evenly over the batter in the pan. With a knife, marbelize the batter. Bake 325 degrees for 1 hour. Cool in pan for 25 - 30 minutes, then remove from pan and cool completely on a wire rack. If desired, dust with pwd sugar or drizzle with Creamy Chocolate Frosting.
Note: You will not need to use the entire amount of frosting, if you are just going to drizzle it over the cake. You can do with the remaining frosting, what my mother did when we were little: Frost graham or saltine crackers, and then top with another cracker. Those were wonderful treats!