HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray.
WHISK together sugar, flour, cinnamon, baking soda and salt in large bowl.
COMBINE buttermilk, shortening and cocoa powder in a heavy saucepan over medium heat. Cook and stir until shortening melts. Pour over flour mixture. Whisk to combine. Blend in eggs and vanilla. Pour into prepared pan.
BAKE about 35 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely.
COMBINE glaze ingredients in small saucepan over low heat. Cook and stir until melted and smooth. Drizzle warm glaze over cooled cake. Sprinkle with sliced almonds. Serve.
(1 slice, 1/12 of cake)
Calories from Fat230g
Total Fat 16g
Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 74g
Dietary Fiber 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet