16 oz. semi-sweet chocolate
3/4 c. butter
8 eggs
3 c. sugar
1 tbsp. vanilla extract
1/2 tsp. almond extract
2 c. plain flour
2 tsp. baking powder
2 tsp. salt

CREAM CHEESE FILLING:

2 c. chopped pecans
12 oz. cream cheese, softened
1/2 c. butter, softened
1 c. sugar
4 eggs
2 tsp. vanilla extract
1/4 c. plain flour

Melt chocolate and butter in a double boiler. In a large bowl beat the eggs. Gradually add sugar until the mixture is thick and light in color. Blend in chocolate mixture. Add the vanilla and almond. Combine flour, baking powder and salt. Stir into the chocolate mixture. Stir in nuts.

To prepare the cream cheese filling, blend the cream cheese and butter; add the sugar and mix well. Add eggs one at a time beating well after each addition. Add vanilla and stir in flour. Grease two 9 x 13 inch baking pans. Divide chocolate mixture between pans, reserving 4 cups for top layer. Spread cream cheese mixture evenly in pans. Top each with 2 cups of cream mixture and marble. Bake at 350 degrees for 30 minutes or until tester comes out clean. Yield: 8 dozen.