2 1/2 c. sugar
2 c. butter
4 c. flour
10 eggs
1 tbsp. vanilla
2 sqs. unsweetened chocolate, melted
1/2 tsp. almond extract

Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan.

Measure sugar and butter and beat until smooth, then until light and fluffy. Add flour, eggs, and vanilla; mix well.

Measure 7 cups batter into pan. Into remaining batter stir chocolate and almond until well mixed. Spoon chocolate mixture over first batter. Cut and twist to obtain ripple effect.

Bake 1 1/2 hours. Cool cake in pan for 10 minutes.