coarsely chopped pecans
cream cheese, softened
For the chocolate batter, mix 1 cup flour, baking powder, salt and pecans together.
Melt the chocolate and 6 tablespoons butter in a double boiler or microwave.
Add 1/2 cups sugar gradually, beating until well mixed.
Add the chocolate mixture and mix well.
Add the flour mixture and mix well.
Stir in the almond extract and 2 teaspoons vanilla.
For the cheese topping, beat the cream cheese and 3 tablespoons butter in a mixer bowl until smooth.
Add Â½ cup sugar, 2 eggs, 2 tablespoons flour and 1 teaspoon vanilla and mix well.
Pour 2/3 of the chocolate batter into a buttered and parchment-lined 9 X 12 baking pan. Spread the cream cheese topping.
Spoon the remaining chocolate batter over the cream cheese layer.
Swirl with a knife to marbleize.
Bake at 350 degrees for 30 minutes or until a wooden pick inserted near the center comes out clean; do not overbake. Cool in the pan.