1 (4 oz.) pkg. Bakers German's sweet chocolate
5 tbsp. butter
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 tbsp. all purpose flour
1/2 tsp. vanilla
2 eggs
3/4 c. sugar
1/2 tsp. Calumet baking powder
1/4 tsp. salt
1/2 c. unsifted all purpose flour
1/2 c. coarsely chopped nuts
1 tsp. vanilla
1/4 tsp. almond extract (opt.)

Melt chocolate and 3 tablespoons of the butter in a small saucepan over very low heat, stirring constantly; cool. Blend remaining butter with cheese until softened. Gradually add 1/4 cup sugar, beating well. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla and the almond extract. Spread about half of the chocolate batter in greased 8" or 9" square pan. Add cheese mixture, spreading evenly. Top with tablespoonfuls of remaining chocolate batter. Zig zag a spatula through batter to marble.

Bake at 350 degrees for 35 to 40 minutes, or until top springs back when lightly pressed in center. Cool. Cut into bars or squares. Makes 16 to 20. Serves 12.