I always make this cake for my favorite aunt, Rosie. She likes simple desserts without too much fluff and fuss. This is a recipe I clipped from a can of Carnation milk over 15 years ago and saved in a journal. I found it last year and remembered how much I had liked the cake and decided to make it my staple pound cake recipe. It's a simple pound cake recipe using a small amount of evaporated milk in place of regular milk. The batter comes out thicker than a regular yellow cake but once baked it has a rich but not heavy taste. I like to bake it in a tube pan and just top it with confectioner's sugar. It's a great after dinner treat or even a breakfast companion to a great cup of coffee.