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
- 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.
- 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.
- To half of batter, add melted vanilla morsels and almond extract. Beat 1 minute until well blended; set aside.
- To the other half, of batter, add melted chocolate morsels and vanilla extract. Beat 1 minute until well blended.
- Alternately pour the two cake batters into pan. Cut through batter with knife or spatula to marble.
- 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.