½ cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 tbsp (30 mL) vanilla extract
½ tsp (2 mL) almond extract
2 cups (500 mL) All Purpose Flour
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) salt
1 ⅓ cups (325 mL) Evaporated Milk
¼ cup (50 mL) cocoa powder, sifted
9” (23 cm) round cake pan
hand held or stand electric mixer
liquid measuring cups
dry measuring cups
Preheat oven to 350°F (180°C).
Grease a 9” (23 cm) round cake pan.
Cream butter and sugar in a medium bowl, using an electric mixer, until light and fluffy. Add eggs, vanilla and almond extract. Beat well.
Mix flour, baking powder and salt in a separate large bowl. Beat in half of dry ingredients to butter mixture. Add evaporated milk and remaining dry ingredients. Mix well.
Divide batter in half. Stir cocoa into half of batter until well combined.
Drop approximately 3 tbsp (45 mL) of vanilla batter into the centre of prepared pan, allowing it to spread. Drop 3 tbsp (45 mL) of chocolate batter into the centre of vanilla batter and allow it to spread.
Continue alternating using 2 tbsp (30 mL) of batter at a time, until batter is done and an alternating circle is achieve. The circle gets smaller and smaller as you slowly fill it up.
Bake in preheated oven for 35 to 40 or until a toothpick inserted in centre of the cake comes out clean. Cool 10 minutes, then remove from pan.
Serve and enjoy!