FOR CHOCOLATE ALMOND MARBLE POUND CAKE

1. Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan. Or grease and line with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder and salt.
3. In another large bowl, beat the shortening (or butter), until light and fluffy. Scrape down sides of bowl as necessary.
4. Beat in the sugar and vanilla, and beat until light and fluffy again, about 2 minutes. Scrape down sides of bowl.
5. Beat in one egg at a time, at least 30 seconds in between additions. Scrape the bowl, as necessary.
6. Add in the flour, and milk, in three separate additions, alternating between them. Mix until just combined, and no more.
7. Remove one cup of the batter and set aside momentarily.
8. Add in the almond extract to the main batter bowl, and mix just until it is combined. Set aside.
9. In a small bowl, mix together the melted chocolate, water, baking soda, and cocoa powder. Take the set aside one cup of the batter, and add in the bowl, mixing together to make a chocolate batter.
10. With two large spoons for each batter bowl, drop spoonfuls of each batter into the loaf pan until it is filled.
11. Using a knife or a chopstick, swirl the two batters together – but not too much. Keep the streaks large.
12. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
13. Set aside on a cake rack to cool.

FOR CHOCOLATE ALMOND FROSTING

1. In a pan, or bowl in a microwave, melt 2 Tbsp of butter and chopped chocolate until smooth.
2. Pour mixture into a mixing bowl, with 1 cup powdered sugar, 2 Tbsp water (or milk), and half vanilla. Beat with a hand mixer until light and and fluffy.
3. Repeat the almond frosting with 2 Tbsp butter (don’t melt, use the softened), remaining cup of powdered sugar, almond extract, milk and pinch of salt. Beat together with a hand mixer until smooth.

TO FROST

1. Spoon the chocolate and almond frostings on top of the completely cooled cake and then swirl together to create a marbled effect.
2. Slice and serve.