1/2 lb. butter at room temperature (2 sticks) *Do not use margarine
3 cups flour
2 cups sugar
1/2 tsp. salt
2 tsp. Baking powder
1 can evaporated Milk (12 fl oz or 354ml)
2 tsp. Almond Extract
1/4 cup to 1/2 cup natural unsweetened Cocoa powder (see note below)
For the Vanilla Glaze:
1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla
For the Cake:
Combine flour, salt and Baking powder in bowl. Take a wire whip or fork and combine the ingredients until blended. Set bowl aside.
Cream butter and sugar together until fluffy and light in color. Add eggs one at a time, beating well after each egg. Add Almond extract, beat again. Carefully add 1/2 can of evaporated milk and blend again.
Add the remaining milk alternately with the flour mixture and blend well.
Divide half of the cake batter into the empty flour bowl and add cocoa powder to half of this batter. Blend well. (I use 1/4 cup of Hershey’s cocoa powder) For darker chocolate taste use more.
Grease and flour bundt pan. Carefully pour vanilla batter, evenly in bundt pan.
Add Chocolate batter on top of the vanilla batter.
With a knife carefully swirl the chocolate into the vanilla, leaving swirls throughout.
Bake in 350 degree oven until a knife or toothpick inserted through the middle, comes out clean. (45 to 50 minutes) Let cool for 10 minutes in pan, then invert cake onto cake platter.
Drizzle barely warm cake with vanilla glaze.
Cream above ingredients together. Add additional milk if needed, so that you can drizzle the glaze over the barely warm cake. Sprinkle chopped cuts over the warm glaze.