Preheat oven to 350 degrees F. Grease and flour a 12 cup Bundt pan.
Combine cake mix, sour cream, oil, sugar, almond extract, salt, and eggs in a mixing bowl. Blend with mixer on low speed for 1 minute. Scrape down sides of bowl. Increase mixer speed to medium, beat for about 2 minutes or until batter is well blended
Pour half of batter (1 ¼ pounds/20 oz) into prepared pan, smoothing it evenly.
Add cocoa powder to remaining batter and blend with mixer on low speed 1 minute. Pour this evenly over the batter already in the pan.
The next step is to run a dinner knife through the batter to create a marbled look. I forgot to do this and the cake still looked pretty good.
Bake cake until light brown and springs back when lightly pressed with your finger, about 60 to 65 minutes (check at 55). Remove from oven and place on wire rack to cool for 20 minutes (This is important. I tried to invert it too soon and part of the top stuck. Luckily it was fixable).
Meanwhile, prepare Chocolate Marshmallow Frosting: Sift the sugar and cocoa powder together in large mixing bowl. Place marshmallows, butter, and milk in saucepan (3 1/2 quart worked perfectly) over low heat. Stir until marshmallows are melted, 3-4 minutes. Remove pan from heat or just reduce the heat to low. I kept my mixture warm, as I wanted to keep it from setting. Pour confectioners' sugar mixture over marshmallow mixture. Add vanilla and stir (still over low) until frosting is smooth and satiny.
Spoon frosting over the cooled cake and allow it to drip slowly down the sides. It should start setting up pretty quickly.
For garnish, melt an ounce of white chocolate or white bark (micrwave is fine) and drizzle it over the set chocolate icing.