| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Dessert, Desserts |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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