Instructions: For the chocolate syrup, whisk together cocoa, water, baking soda and vanilla in small bowl until smooth. Set aside.

For the cake, stir together flour, cornstarch and baking powder; set aside. Cream butter with sugar and salt in mixing bowl until mixture is light and fluffy. Stir in vanilla, lemon and almond extracts, then eggs, a little at a time. Fold in dry ingredients, alternating with milk. Blend on slow speed for a smooth batter.

Grease 12-cup bundt pan and flour lightly. Pour two-thirds batter into pan. Mix remaining one-third with Chocolate Syrup and pour chocolate batter over batter in pan. Do not stir or mix. Chocolate portion will seep down, creating marbling effect as it bakes.

Bake at 350 degrees until toothpick inserted in center comes out clean, 1 hour to 1 hour 10 minutes. Decorate with Chocolate Glaze or powdered sugar.

For the chocolate glaze, heat chocolate, butter, sugar and half evaporated milk over low heat to melt chocolate. Stir to blend.

In small bowl, stir together remaining milk and cornstarch. Bring chocolate mixture to gentle boil and stir in cornstarch mixture. Stir constantly until glaze thickens, about 5 minutes. Remove from stove. Cool to room temperature.

When ready to serve, pour over cooled cake. (Chocolate Glaze can be refrigerated until served.)

This recipe yields 12 to 16 servings.

NOTES :

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