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Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes.
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Meanwhile, grease and lightly flour 10-inch fluted bundt or tube pan; set aside.
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Combine flour, baking powder, and salt. Set aside.
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Preheat oven to 325°.
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In a large mixing bowl beat butter and cream cheese with an electric mixer on medium-high (or medium) speed for about 30 seconds or until softened.
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Gradually add sugar, 2 tablespoons at a time, beating on medium speed about five minutes or until very light and fluffy.
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Add almond extract.
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Add eggs, one at a time, beating on medium-low (or low) speed for one minute after each addition and scraping bowl frequently.
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Gradually add the cocoa powder. Gradually add flour mixture, beating on low speed just until combined.
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Spoon batter into prepared pan.
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Bake about 75 minutes or until a wooden toothpick inserted near center of cake comes out clean.
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Cool in pan on wire rack fifteen minutes.
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Remove from pan. Cool thoroughly on wire rack about two hours.
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Top cake with glaze. Let stand 30 minutes to allow glaze to set.