CHOCOLATE ALMOND MARBLE POUND CAKE

CHOCOLATE ALMOND MARBLE POUND CAKE


1/4 cup margarine; melted
3 tablespoons vegetable shortening
1 1/3 cups sugar
3 egg whites
1 cup low fat buttermilk
1/2 teaspoon baking soda
2 1/4 cups cake flour; sifted
1/8 teaspoon salt
3/4 teaspoon almond extract
1 ounce semisweet chocolate
Baking spray with flour

Cream margarine and shortening; gradually add sugar, beating at high speed of an electric mixer until light and fluffy (about 5 minutes). Add egg whites 1 at a time, beating after each addition. Combine buttermilk and soda, and set aside. Combine flour and salt; with mixer at low speed, add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Reserve 2 cups of batter; pour
remaining batter into a bowl. Stir almond extract into reserved batter; stir chocolate into remaining batter. Spoon almond batter alternately with chocolate batter into a 9x5x3 inch loaf pan coated with baking spray. Using the tip of a knife, swirl batters together. Bake at 325 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes