Chocolate Cinnamon Bundt Cake


Chocolate times four delivers a terrific chocolate cake.
1—18 oz. pkg. devil’s food cake mix without pudding added 4 eggs
1—3 oz. pkg. dark fudge instant pudding mix 1 cup chocolate chips
1 1/4 cups buttermilk 2 Tbs. flour
1/2 cup vegetable oil cooking spray
1/2 cup chocolate syrup


Preheat 350F. Grease and flour a 12 cup bundt pan. (You can also use that oil and flour spray. I love it.) In mixing bowl combine cake mix, pudding, buttermilk, oil, syrup and eggs. Blend everything well. Put chocolate chips in a sieve and spray with cooking spray. Sprinkle with flour to coat chips. Toss to remove excess flour. *Gently fold chips into batter by hand. Put into prepared pan. Smooth batter level. Bake for 45– 55 minutes or until tester comes out clean. Cool in pan on rack for 10 minutes. Invert on to cake plate and continue to cool on rack Glaze, if desired, when cake has cooled completely. (*This should help the chips from sinking to the bottom of cake.)

Glaze
2 cups powdered sugar
3 Tbs. baking cocoa
1 tbs.. corn syrup
2-4 Tbs. milk
1 tsp. vanilla

Combine everything in a bowl. Stir to blend. Drizzle over cake.


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