1 lb. butter (2 cups)
3 1/2 c. sugar
10 eggs
4 c. sifted flour
1/2 tsp. almond extract
1/4 tsp. baking soda
2 tbsp. instant coffee (dry)
3/4 Hershey's chocolate flavored syrup

Adjust rack one third up from bottom of oven. Preheat oven to 350 degrees. Butter a 10 x 4 inch tube pan, line the bottom with paper, butter the paper and dust it all lightly with fine, dry bread crumbs. Or use a non stick 10 inch tube pan, in which case either line the bottom with baking (parchment) paper, or butter the bottom, line with wax paper and butter the wax paper. In a large bowl of electric mixer, cream the butter. Beat in vanilla and gradually add the sugar. Beat on moderate speed for 2 to 3 minutes, scraping the bowl with a rubber spatula as necessary. Add eggs, two at a time, beating after each addition until thoroughly incorporated. On lowest speed, very gradually add the flour, continuing to scrape the bowl with the rubber spatula and beating only until the flour is incorporated. Remove half (about 5 cups) of the batter and set aside. Mix the almond extract into the remainder and turn it into the prepared pan. Level the top by rotating pan briskly back and forth. Return the other half of the batter to the mixer bowl and add the baking soda, instant coffee and chocolate syrup. Beat on low speed, scraping the bowl with a rubber spatula and beating only until smooth. Pour evenly over top of white batter, level by rotating pan briskly back and forth. Cover the top of the pan with a piece of aluminum foil large enough to turn down loosely around the sides of the pan. Bake for 30 minutes. Open oven door just enough to reach in and remove the foil. Continue baking for an additional 1 hour and 20 minutes. (But check after 1 hour 10 minutes). Total baking time will be an hour and 40 or 50 minutes. Cake is done when cake tester comes out dry. Remove from oven. Cool in pan 10 to 15 minutes. Remove from pan, cool completely on rack. Makes 1 (10 inch) cake.