Buttermilk Chocolate Swirl

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp each baking powder and baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• 2 large eggs plus 1 large egg white
• 1/4 cup canola oil
• 2 tsp vanilla extract
• 1/2 tsp almond extract or 2 tsp rum extract
• 4 oz bittersweet chocolate, broken up
• Garnish: confectioner’s sugar

PREPARATION

1. Heat oven to 350°F. You’ll need an 8 1/2 x 4 1/2-in. loaf pan coated with nonstick spray. Line bottom and long sides of pan with wax paper; coat paper.

2. Mix flour, sugar, baking powder, baking soda and salt in large bowl. Whisk buttermilk, eggs, egg white, oil and extracts in a medium bowl; stir into flour mixture until blended.

3. Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds; stir in 1 1/3 cups batter. Working quickly (chocolate batter will become firm and hard to swirl if you let it stand too long), pour some of the white batter over bottom of pan, then dollop with chocolate batter. Fill pan by alternating dollops of white and chocolate batter. Pull knife through batter to swirl.

4. Bake 1 hour or until pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; put cake right side up on rack to cool. Dust with confectioner’s sugar.