Seriously, this dessert is heavenly!

Ingredients

* 1 1/2 C. plain cake flour
* 1 1/2 tsp. baking powder
* 1/2 tsp. salt
* 3 lg. eggs
* 1 C. sugar
* 1/3 C. vegetable oil
* 1 tsp. vanilla extract
* 1/4 tsp. almond extract
* 1/2 C. milk
* 2 oz. semisweet chocolate, melted and cooled

Directions

Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan and tap out the excess flour. In a large bowl, sift together the flour, baking powder and salt. In another large bowl, beat eggs with an electric mixer on medium speed for 5 minutes. Slowly beat in the sugar 1 Tbs. at a time. Continue beating for 2 more minutes. Gradually beat in the oil and extracts. Fold in the flour in 3 additions, alternately adding in the milk in two additions.

Remove 1 1/2 C. batter and place it in a small bowl. Set aside. Scrape the rest of the batter into the prepared pan. Fold the melted chocolate into the reserved batter. Place large spoonfuls of the chocoalte batter on top of the batter in the pan. Swirl the batter by holding a table knife with the tip down, then inserting the knife blade down through the batter, running it gently all around the pan 2-3 times.

Bake 40 minutes or until cake is golden brown and a tooth comes out clean. Let cool on a rack about 10 minutes. Invert cake onto the rack and remove the pan. Turn the cake right-side up on another rack. Let cool completely. Serve.

Serves 8-10.

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