3/4 c. milk
1 tsp. almond extract
1 tsp. vanilla extract
2 c. butter, softened
3 c. sugar
6 lg. eggs, room temperature
4 c. unsifted all purpose flour
2 sq. (1 oz. size) unsweetened chocolate, melted

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. In small glass measure, mix milk with almond and vanilla extracts. In large bowl of electric mixer, at high speed, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, until blended. Alternately add 1/4 cup of flour with 1/3 cup of milk mixture, beating well after each addition.

Remove about 1/3 of batter to small bowl of mixer add melted chocolate, at medium speed, beat until blended.

Alternately place spoonfuls of plain and chocolate batters in prepared pan; with knife cut through batters zigzag fashion. Being careful not to blend batters.

Bake cake 1 hour 30 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack for 15 minutes, remove from pan. Cool thoroughly top side up on wire rack.