Total Calories: 271
1 Place the oven rack in the lowest third of the oven. Preheat the oven to 325°F. Grease and flour a 10-inch tube pan and tap out the excess flour.
2 In a large bowl, sift together the flour, baking powder, and salt.
3 In another large bowl, with an electric mixer, beat the eggs on medium speed until thick and pale yellow, about 5 minutes. Slowly beat in the sugar a tablespoon at a time. Continue beating 2 minutes more.
4 Gradually beat in the oil and extracts. Fold in the flour in 3 additions, alternately adding the milk in two additions.
5 Remove about 1 1/2 cups of the batter and place it in a small bowl. Set aside. Scrape the remaining batter into the prepared pan.
6 Fold the melted chocolate into the reserved batter. Place large spoonfuls of the chocolate batter on top of the batter in the pan. To swirl the batter, hold a table knife with the tip down. Insert the knife blade down through batter, running it gently all around the pan at least 2 times.
7 Bake 40 minutes or until the cake is golden brown and a toothpick comes out clean when inserted in the center. Let cool on a rack 10 minutes.
8 Invert the cake onto the rack and remove the pan. Turn the cake right-side up on another rack. Let cool completely. Serve immediately, or cover with an inverted bowl and store at room temperature up to 2 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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