Categories: Desserts, Cakes 
      Yield: 12 servings 
  
      2    Sticks butter 
      3 c  Sugar 
      6    Large eggs 
      3 c  All-purpose flour 
    1/2 ts Salt 
    1/2 ts Baking powder 
      1 pk German sweet chocolate 
    1/4 c  Water 
    3/4 c  Milk 
      1 ts Vanilla 
    1/2 ts Almond extract; opt. 
  
  Stir chocolate in 1/4 cup water over low heat until melted. Cool and set 
  aside. Cream butter and sugar in large bowl of electri mixer. Add eggs, one 
  at a time, creaming well after each egg. Add melted chocolate. In separate 
  bowl, blend flour, baking powder and salt with a fork. Add flour mixture 
  alternately with milk to creamed mixture in electric mixer. Blend well. 
  Stir in flavorings. Pour into greased and floured Bundt or tube pan. Bake 
  in 325 degree oven for one hour and fifteen minutes. Cool pan on cake rack 
  for 20 minutes. Then loosen around with silver knife. Cool another 30 
  minutes before removing from cake pan. 
  This cake really doesn't need a frosting, but you might want to dust on a 
  little powdered sugar.