Marble Fudge Cake

Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.

Melt chocolate in top of a double boiler over hot (not boiling) water, stirring until smooth. Cool slightly.

Combine flour, baking powder and salt on a sheet of waxed paper. Beat butter and shortening in a large bowl until smooth and creamy. Gradually add 1 1/4 cup sugar, beating until light and fluffy.

Beat eggs, one at a time. Beat flour mixture alternately with milk into butter mixture, beginning and ending with flour mixture. Beat in the vanilla and almond extract.

Spoon 1 cup batter into a small bowl. Stir in melted chocolate, remaining 1 Tbsp. sugar, coffee, cinnamon and baking soda. Spoon chocolate and vanilla batters in equal amounts in alternating blobs on each prepared pan. Using a knife or thin metal spatula, cut through batter to marbleize.

Bake in heated 350 degrees F oven, 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Turn cakes out, invert top side up; cool completely.

Place a cake layer, top side down, on a platter. Spread 1/2 cup fudge frosting over layer. Place remaining layer, topside up, on top. Spread a thin layer of frosting over sided and top of cake. Spread any remaining frosting over cake.