3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. chopped almonds
3 eggs
1 1/2 c. vegetable oil
1 tsp. almond extract
2 c. chopped, firm, ripe bananas
1 (8 oz.) can crushed pineapple

Mix and sift flour, sugar, baking soda, salt and cinnamon. Stir in almonds. Beat eggs slightly, combine with oil, extract, bananas and undrained pineapple. Add to dry ingredients and mix thoroughly, but do not beat. Spoon into well oiled 10" tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Invert on wire cake rack. Remove pan. Cool thoroughly before frosting.

FROSTING:

1 (8 oz.) pkg. cream cheese
1/2 c. butter
2 c. powdered sugar
1 1/2 tbsp. instant chocolate

Soften cream cheese and butter to room temperature. Cream together with sugar and chocolate. Place cooled cake on plate. Frost top and sides and store in refrigerator.