Makes one 8 1/2-by-4 1/2-by-2 1/2-inch loaf

1. Heat oven to 350 degrees. Sift together the cake flour, baking powder, and salt, set aside. Using the butter wrapper, butter an 8 1/2-by-4 1/2-by-2 1/2-inch glass loaf pan; set aside.

2. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing to incorporate after each one. Stir in vanilla and almond extracts.

3. Add the dry ingredients, alternating with the buttermilk, starting and ending with the flour. Set aside one-third of the batter.

4. In small bowl using a rubber spatula, combine cocoa powder and 6 tablespoons boiling water. Mix until smooth. Add mixture to reserved one-third of batter. Stir until well combined.

5. Fill the prepared pan by alternating large spoonfuls of the vanilla and chocolate batters, simulating a checkerboard pattern. Run a wooden skewer or paring knife through batter in a circular motion. Bake until a cake tester comes out clean, 40 to 50 minutes. Remove to a wire rack to cool, invert after 5 minutes. Cool for about 30 minutes. Spoon glaze on slightly cooled cake, letting it drip down the sides. Let the glaze dry for about half an hour, slice, and serve. Store in an airtight container, up to 4 days.

Glaze

Makes 1/3 cup

In a small bowl using a wooden spoon combine the butter, confectioners' sugar, and milk. Stir until smooth and pourable.

Martha Stewart Living:

Mm-format by Petra <phildeb@gmx. Net>