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- 1 pkg. (4 oz (112 grm).) German sweet chocolate
- 5 tbsp (70 ml) butter
- 1 pkg. (3 oz (84 grm).) cream cheese
- 1 cup (225 ml) sugar
- 3 eggs
- 1 tbsp (15 ml) plus 1/2 cup (125 ml) flour (unsifted)
- 1-1/2 tsp (7 ml) vanilla
- 1/2 tsp (2 ml) baking powder
- 1/4 tsp (1 ml) salt
- 1/2 cup (125 ml) chopped nuts
- 1/4 tsp (1 ml) almond extract
- Melt chocolate and 3 tbsp (45 ml) of butter over very low heat. Stir, set aside to cool.
- Cream 2 tbsp (30 ml) butter with cream cheese. Gradually add 1/4 cup (60 ml) sugar creaming until fluffy. Add 1 egg, 1 tbsp (15 ml) flour, and 1/2 tsp (2 ml) vanilla. Set aside.
- Beat 2 eggs and 3/4 cup (175 ml) sugar. Add baking powder, salt, and 1/2 cup (125 ml) flour. Blend in chocolate mixture, 1 tsp (5 ml) vanilla, nuts and almond extract.
- 1/2 Spread of chocolate batter in greased 8 or 9" pan.
- Top with cheese mixture. Spoon remaining chocolate mixture over toop and zig-zag through batter for marbled effect.
- Bake at 350 degrees (175 C.) for 35-40 min. Cool.
- Originally from the Baker's German Sweet
Chocolate wrapper back in the 1960's.
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