Zebra Cake

4 lg. eggs
1 c. sugar
1 c. milk
1 c. vegetable oil
1 tsp. vanilla extract
1/8 tsp. almond extract
2 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
2 1/2 tbsp. cocoa powder

Preheat oven to 350°F. Line a 9-inch round cake pan with a circle of parchment paper. Lightly grease bottom and sides of pan.

In a large bowl, mix together eggs and sugar until mixture is light and creamy and sugar has been mostly dissolved. Stir in milk, vegetable oil, and vanilla and almond extracts. In a medium bowl, whisk together flour, baking powder, and salt. Pour into wet ingredients and whisk to combine. Measure out just over two cups of vanilla batter and put it back into the medium bowl. Sift cocoa powder over bowl and whisk until fully incorporated.

Put 3 tbsp. vanilla batter into center of pan and let it spread out slightly on its own. Put 3 tbsp. chocolate batter in center of vanilla. It will push out the other and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters, repeat technique until all batter has been used up.

Bake for 38 to 42 minutes, until cake is light gold and a tester inserted in center of cake comes out clean.

Let cake cool in pan for 10 to 15 minutes, then turn out cake and remove parchment paper. Re-invert onto wire rack and let cool completely. Frost if desired.