|Flour/Null||2 1⁄4 Cup (36 tbs) (Null)|
|Baking powder/Null||2 Teaspoon (Null)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs) (Null)|
|Sugar/Null||1 1⁄3 Cup (21.33 tbs) (Null)|
|Cream/Milk||2⁄3 Cup (10.67 tbs) (Null)|
|Vanilla/Null||1 Teaspoon (Null)|
|Cocoa/Null||2 Tablespoon (Null)|
|Chocolate chips/Null||1 Cup (16 tbs) (For Glaze)|
|Sliced almonds/Other nuts||2 Tablespoon (Null)|
Measure and sift the flour and baking powder and set them aside.
Using an electric beater, cream the butter and sugar.
Add unbeaten eggs at a time.
Add half of the flour and half of the milk, beating thoroughly after each addition.
Add the remainder of the flour and milk, and the vanilla.
Set aside 1/3 of the batter in another bowl.
Add the cocoa to this.
In a well-greased loaf pan or cake mold put alternate layers of light and dark batter, ending with light batter on top.
Gently run a long-tined fork through all the cake batter to form a striped pattern.
Bake it at 350°F for 50 to 60 minutes.
Allow the cake to cool completely.
Glaze the top of the cake with melted chocolate and sprinkle with nuts.