Cinnamon Chocolate Bundt Cake …Mmmmmmm!

And yet another gem from Mary @ The Food Librarian. One look at the Cinnamon Chocolate Bundt Cake & I knew it was on my ‘to do very quick’ list. She made it 4 times in that particular week, for friends, colleagues etc, & had the recipe memorised by the end of it. Mary got the recipe from another beautiful blog that I discovered thanks to this cake, Vintage Visuals that Ellie writes. A refreshing place to visit, lovely pictures & a supre lot of recipes waiting to be tried. Time to boookmark again!!This is one smart looking bundt, & is deliciously healthy coz it uses part butter/part oil. Another good thing is that it remains moist & soft when refrigerated, because of the oil . A keeper of a recipe … chocolaty to the hilt, & one that can be stored in the head … LOL!! This cake makes me want to get another bundt pan because the one & only one I own is getting used too often. Aaargh, another addition to my wish list!!I made my second one last night for the kids school snack box. Skipped the cinnamon this time, & added some instant coffee instead. YUM again. Might just add some chopped walnuts next time. Do let it cool well in the pan though because I learnt the hard way last night. Was tired, & wanted to wrap up quick, so almost had a situation of sorts.

Adapted from The Food Librarian,

who got the recipe from Vintage Visuals

Ingredients:
1/2 cup butter
1 cup water
1/2 cup vegetable oil
5 tablespoons cocoa powder
1 1/2 cups plain flour

1/2 cup wholewheat flour (a change I made)
1 3/4 cups sugar (reduced from 2 cups)
1/2 teaspoon salt
1/2 cup buttermilk (I substituted it with 1/2 cup milk + 1/2 tsp vinegar; stand for 5 minutes)
1 teaspoon baking soda
2 eggs, lightly beaten
1 1/2 teaspoons cinnamon
1 teaspoon pure vanilla extract