| 1 | Combine pie filling and almond extract; stir well, and set aside. |
| 2 | Combine 1-1/3 cups sugar and oil in a large bowl, beating well at medium speed of an electric mixer. |
| 3 | Add melted chocolate; beat well. |
| 4 | Add egg whites; beat well. |
| 5 | Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. |
| 6 | Mix well after each addition. |
| 7 | Stir in vanilla. |
| 8 | Reserve 2 cups of batter, and set aside. |
| 9 | Pour remaining batter into 12-cup bundt pan coated with cooking spray. |
| 10 | Spoon pie filling mixture over center of batter to form a ring. |
| 11 | Top with reserved batter. |
| 12 | Bake at 350 °F for 55 minutes or until a wooden pick inserted in center comes out clean. |
| 13 | Cool in pan 10 minutes; remove from pan. |
| 14 | Cool on a wire rack. |
| 15 | Sprinkle with powdered sugar. |
| 16 | Yield: 16 servings (serving size: 1 slice) |
