1 ounce unsweetened chocolate square

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

4 eggs

1/2 teaspoon baking soda

1 cup buttermilk

3 cups all-purpose flour

1/8 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon almond extract

 

Melt 1 tablespoon shortening and unsweetened chocolate in small saucepan, stirring until smooth.  Set aside.

 

Blend butter and shortening until creamy; greaually add sugar to creamed mixture, beating well at medium speed with an electric mixer.  Add eggs, one at a time, beating after each addition.

 

Dissolve soda in buttermilk.

 

Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.  Mix until completely blended.  Stir in vanilla and almond extracts.  Remove 2 cups of batter, and add chocolate mixture to it, stirring until blended.

 

Spoon 1/3 of remaining plain batter into a greased and floured 10-inch tube pan; top with 1/2 of the chocolate batter.  Repeat layers, ending with plain batter.  Gently swirl batter with a knife to create a marble effect.

 

Bake at 350 deg. for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.