Fiddler On The Roof

Cake:
Preheat oven to 350 degrees. Lightly spray a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
Place the cake mix, sour cream, oil, sugar, almond extract, salt and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed tomedium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour half of the batter into the prepared pan, smoothing it out with the rubber spatula.
Add the cocoa powder to the remaingin batter and blend with the electric mixer on low speed for 1 minute. Pour this evenly over the batter already in the pan. Run a dinner knife through the batters to swirl them together for a marbelized look. Place the pan in the oven. Bake until it is light brown and springs back when lightly pressed with your finger. 60-65 minutes. Remove from oven to wire rack to cool for 20 minutes. Then remove to plate to cool completely and top with Chocolate Marshmallow Frosting
Frosting:
Sift together cocoa powder and confectioners sugar. Set aside. In a medium size heavy pot, Put the marshmallows, butter and milk over low heat. STir until the marshmallows are melted, 3-4 minutes. Remove pan from heat. Pour cocoa mixture over marshmallow mixture and stir. Add vanilla extract and stir until frosting is smooth and satiny.