Yield: 12 Servings
Measure | Ingredient |
---|---|
2⅓ cup | All-purpose flour |
1½ teaspoon | Baking powder |
¼ teaspoon | Salt |
2 \N | Sticks Butter; room temp |
1⅔ cup | Granulated sugar |
5 larges | Eggs |
1½ teaspoon | Almond extract |
3 ounces | Semisweet chocolate chips (1/2 cup); melted |
\N \N | Confectioner's sugar; optional |
Recipe by: The Woman's Day Cookbook 1. Heat the oven to 325F. Grease and lightly flour a 10-cup Bundt or fluted tube pan.
2. In a small bowl, beat the butter with an electric mixer until smooth.
3. In a large bowl, beat the butter with an electric mixer until smooth. Add the sugar and beat until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition.
Beat in the almond extract.
5. With the mixer on low speed, beat in the flour mixture until smooth.
6. Put about 1½ cups of the batter into a small bowl. Stir in the melted chocolate until well blended.
7. Alternately put large spoonfuls of white and chocolate batter into the prepared pan. Swirl gently with a thin knife to marbleize the batter slightly. Tap the pan on the countertop to remove any air bubbles.
8. Bake for 1 hour and 20 minutes, or until a toothpick inserted near the center of the cake comes out clean. Set the pan on a wire rack to cool for 20 minutes. Invert the cake onto the rack and cool completely. Just before serving, sift confectioner's sugar over the top.