Preheat oven to 350° F. Grease and flour a 4-inch circle pan; set aside. Using an electric mixer, beat together the eggs and sugar until light and fluffy, add the sugar and stir until it has dissolved; about five minutes. Reduce speed and stir in the milk, oil, vanilla, and almond extract. In a separate bowl, combine flour, baking powder, and salt. Slowly add flour mixture to egg mixture. Mix just until combined.

Separate 2 cups of batter into a small bowl. Add cocoa to separated batter. Place 2 tablespoons of white batter in the greased pan. Let it spread slightly on its own. Place another 2 tablespoons of chocolate batter in the center of the white batter. Wait a moment, and let it spread down slightly- do not stir the batter! Repeat with remaining batter, alternating with the vanilla and chocolate batter. Halfway through, reduce the size of the scoops to 1 tablespoon each. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing. Yield: 8 (4-inch) cakes