Recipe by: The Womans 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 confectioners sugar over the top.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 114 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 440.6mg||136 %|
|Sodium 501.7mg||17 %|
|Potassium 198.6mg||5 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 43.2g|
|Protein 15.8g||23 %|
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Calories per serving: 350
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