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Preheat oven to 350°F.
Generously grease a 12 cup bundt pan and coat sides with almonds.
In a large bowl beat the sugar and butter until light and fluffy.
Add the eggs one at a time mixing well after each egg
Stir in the melted chocolate and almond extract.
Combine the flour, cornmeal, salt and baking powder and add alternately with milk chocolate mixture, mixing at low speed until well blended.
Spoon the Chocolate Almond Pound Cake batter into pan.
Bake for 50 -- 60 minutes.
Cool for 10 minutes and remove from pan. Cool on a wire rack.
