Preheat oven to 350° F. Blend together evaporated milk, eggs, oil, flour, cinnamon and Abuelita granulated chocolate. Pour batter into a greased and floured 10-inch-round cake pan. Bake for 35 minutes or until lightly browned. Cool completely and unmold.
Cut cake in half horizontally. Spread the base with a little whipped cream and top with peach cubes. Top with other half of the cake.
Cover cake with the rest of the whipped cream; garnish with peach quarters before serving.