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

In large bowl beat sugar and butter at low speed until blended. Increase speed to medium, beat until light and fluffy. Add flour, eggs and vanilla, beat at low speed until well mixed, constantly scraping bowl. Increase speed to medium, beat 2 minutes, occasionally scraping bowl.

Into greased and floured 10 inch bundt or tube pan measure 7 cups of batter. Into remaining batter, stir chocolate and almond extract until well mixed. Spoon chocolate mixture over batter in bundt pan. With rubber spatula cut and twist through batter a few times to obtain "rippled" effect. Bake 1 hour and 30 minutes or until toothpick inserted in center comes out clean, in preheated 325 degree F. oven. Cool cake in pan on rack 10 minutes, remove from pan, cool completely on rack.