2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups sliced almonds
2 eggs
1/3 cup shortening
3/4 cup milk
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
Steam the grapes and sugar for 15 minutes. Meanwhile, grease and flour one 10-inch Bundt cake pan. Sift the flour, baking powder, and salt together. Set aside.
In the 1/2 cup of shortening, cream together the chocolate and almonds until smooth. Stir in the eggs one at a time, one at a time, to coat the mixture. Gently stir in the flour mixture. Pour creamed chocolate mixture into prepared pan.
In the 1/2 cup of butter, stir 1/3 cup of milk and 1/2 teaspoon of vanilla into the chocolate mixture. Pour over chocolate layer, and pinch the edges to prevent them from sticking to one another.
Bake in the preheated oven for 40 to 45 minutes. Dust with flour gently before removing from oven and let cool 10 minutes before cutting into bars.