Grease and flour a 6 cup (small) Bundt pan. Tap out excess flour. (Alternatively, cake pan may be sprayed with Baker's Joy or other non-stick spray, or wiped with butter and sprinkled with cocoa powder).

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition.

Add remaining ingredients except for syrup and baking soda. Mix well. Spoon 1/4 of the batter into a small bowl. Stir in chocolate syrup and baking soda. Mix well.

Spoon white batter over chocolate batter.

Bake in preheated 325°F oven and bake until a toothpick inserted in center of cake comes out clean (about 35-40 minutes). Cool 10 minutes before removing from pan. Cool completely on wire rack.

Frost as desired, or serve with fruit in syrup or ice cream. 8 servings.