Ingredients

1/4 C. margarine; melted
3 Tbsp. vegetable shortening
1 1/3 C. sugar
3 egg whites
1 C. low fat buttermilk
1/2 tsp. baking soda
2 1/4 C. cake flour; sifted
1/8 tsp. salt
3/4 tsp. almond extract
1 ounce semisweet chocolate
Baking spray with flour

Cooking Instructions

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 C. 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 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan, and cool completely.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)