1 pkg. (4 oz.) German sweet chocolate
5 tbsp. butter
1 pkg. 93 oz.) cream cheese
1 c. sugar
3 eggs
1 tbsp. plus 1/2 c. unsifted flour
1 1/2 tsp. vanilla
1/2 tsp. Calumet baking powder
1/4 tsp. salt
1/2 c. chopped nuts
1/4 tsp. almond extract

Melt chocolate and 3 tablespoons butter over very low heat. Stir. Cool. Cream 2 tablespoons butter with cream cheese. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Beat 2 eggs until light colored. Slowly beat in remaining 3/4 cup sugar until mixture thickens. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, 1 teaspoon vanilla, nuts and almond extract. Spread half of the chocolate batter in greased 8 or 9 inch square pan. Top with cream cheese mixture. Spoon remaining chocolate batter over top. Then zigzag knife through batter to obtain marble effect. Bake at 350 degrees about 35-40 minutes. Let cool.