CAKE:

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 squares (1 oz. size) unsweetened chocolate

FROSTING:

2 c. sugar
1/8 tsp. salt
1 c. water
1 tsp. vinegar
2 lg. egg whites (room temperature)
1 tsp. vanilla extract
1 square 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, 1 at a time, until blended. Alternately, add 1/4 of flour with 1/3 of milk mixture, beating well after each addition. Remove about 1/3 of batter to small bowl of electric 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. Do not blend batters.

Bake cake 1 hour and 30 minutes, or until cake tester comes out clean. Cool cake in pan on wire rack 15 minutes. Remove from pan and cool thoroughly.

Frosting: In medium saucepan, combine sugar, salt, water and vinegar. Cook over medium heat, stirring, until sugar dissolves. Bring to boiling without stirring. Boil until syrup measures 242 degrees on candy thermometer or a little syrup dropped from a spoon spins a thin thread. In a small bowl, mix at low speed, beat egg whites until frothy. At high speed, beat until soft peaks form when beaters are raised with mixer at high speed. Beat in hot syrup, pouring over egg whites in a thin stream. Beat in vanilla until stiff. Spread frosting on cake. Drizzle with melted chocolate.