2 1/3 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
2 Sticks Butter; room temp
1 2/3 c Granulated sugar
5 lg Eggs
1 1/2 ts Almond extract
3 oz Semisweet chocolate chips
-(1/2 cup); melted
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 1 1/2 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.
From
Yields
12 Servings