2 3/4 c Sugar
1 1/4 c Butter or margarine
5 Eggs
3 c All-purpose flour
2 ts Ground cinnamon
1 ts Baking powder
1/4 ts Salt
1 c Evaporated milk
1 1/2 c Toasted almonds; chopped
Cinnamon-chocolate sauce ; (see recipe) Whipped cream Recipe by: SUMMER DESSERTS Heat oven to 350 degrees. Grease and flour 12-cup Bundt cake pan or tube pan, 10×4″. Beat sugar, margarine and eggs in large bowl on low speed 30 sec, scraping bowl constantly. beat on high speed 5 minutes, scraping bowl occasionally. Mix flour, cinnamon, baking powder and salt. Beat in alternately with milk on low speed. Fold in almonds. Spread in pan. Bake 70-80 minutes or until toothpick inserted in center comes out clean. Cool 20 min. Invert on heatproof serving plate; remove pan. Serve with Cinnamon-Chocolate Sauce (see recipe) and whipped cream. —–