Recipe: Black and White Cake

Recipes using Tones Pure Almond Extract 2 x 8oz 236ml

• butter
• 3 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter
• 2 cups sugar
• 3 eggs
• 1 cup milk
• 1 1/2 tsp vanilla
• 1/4 tsp baking soda
• 3/4 cup Hershey’s chocolate syrup
• 1/4 tsp almond extract

1. Butter a 10” tube pan. Line bottom with buttered wax paper.
2. Sift together flour, baking powder, and salt. Cream butter and sugar until light and fluffy. Blend in eggs one at a time, mixing well after each.
3. Combine milk and vanilla. Add this to the egg mixture alternately with flour mixture, beginning and ending with dry ingredients.
4. Blend the batter, but do not overbeat.
5. Turn 2/3 of the batter into tube pan. Smooth top with a spatula.
6. Sift the baking soda into the chocolate syrup and mix with almond extract.
7. Add chocolate mixture to remaining batter. Pour this on top of batter in pan.
8. Smooth top do not stir to marbleize, Bake in the middle of a 350° F. oven for about 65-70 minutes.
9. Cool in pan.