1 4-ounce package German sweet chocolate
3 tablespoons butter or margarine
2 eggs
¾ cup sugar
½ cup self-rising flour
1 teaspoon vanilla extract
¼ teaspoon almond extract
½ cup chopped nuts
Cream Cheese Filling (below)

Preheat oven to 350°F.  Spray an 8x8-inch baking pan with non-stick vegetable spray.

In a small saucepan, over low heat, melt chocolate and butter; set aside.

In a large mixing bowl, beat eggs.  Gradually add sugar; beat until thick.  Gently stir flour into egg mixture.  Stir in melted chocolate, extracts, and nuts.  Pour half the butter into prepared baking pan.  Spread the filling over the batter.  Dollop the remaining batter over the filling.  With a knife, cut through the batter to create a marbled effect.

Bake 35 to 40 minutes or until a tester inserted in center comes out clean.  Cool in pan on a wire rack.  Store in refrigerator.

CREAM CHEESE FILLING

1 8-ounce package cream cheese, softened
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract

In a small bowl, combine all ingredients; beat until smooth.

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