Instructions: In small bowls, over hot but not boiling water, melt semisweet and white chocolate separately. Let cool slightly.

Meanwhile, in bowl, cream butter with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla; stir in flour. Transfer half of the batter to another bowl; stir in dark choc- olate. Stir white chocolate into remaining batter.

Spread half of the dark chocolate batter in greased 8-inch square cake pan. Spoon white batter over top and spread evenly. Drop remaining dark chocolate batter by spoonfuls onto top. Swirl knife through layers to marble. Bake in 350 F. oven for 20 to 25 minutes or until sides start to pull away from pan. Let cool on wire rack before cutting into squares.

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