Categories: Cakes - Frosting - Icing

Ingredients

• 1/2 cup sliced almonds, crushed
• 2 pkg. (16 oz. each) pound cake mix
• 1 1/3 cups water
• 4 eggs
• 1/2 cup margarine, softened
• 1 cup vanilla morsels, melted
• 1 tsp. almond extract
• 1 cup semi-sweet chocolate morsels, melted
• 1 tsp. vanilla extract
• Reynolds Crystal Color Plastic Wrap

Directions

1. Preheat oven to 325 degrees. Generously grease a 12-cup Bundt pan with shortening. Sprinkle almonds in pan, turn to coat sides and bottom of pan; set aside.
2. In large bowl, mix pound cake mixes together. Add water, eggs and margarine. Beat 2 minutes at medium speed on electric mixer. Pour half of batter in a separate bowl.
3. To half of batter, add melted vanilla morsels and almond extract. Beat 1 minute until well blended; set aside.
4. To the other half, of batter, add melted chocolate morsels and vanilla extract. Beat 1 minute until well blended.
5. Alternately pour the two cake batters into pan. Cut through batter with knife or spatula to marble.
6. Bake until toothpick inserted in center comes out clean, 1 hour to 1 hour 10 minutes. Cool in pan 10 minutes. Remove from pan; cool on wire rack. When cooled completely, wrap decoratively in plastic wrap. Tie with a ribbon.

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