Cinnamon Chocolate Bundt Cake

Cinnamon Chocolate Bundt Cake (adapted slightly from The Food Libarian)

1 cup water

1/2 cup vegetable oil

1 stick (1/2 cup) butter

1/4 c plus 1 T (or 5 T) cocoa (I have used both Dutch processed and natural cocoa with fine results)

2 cups all-purpose flour

2 cups sugar

1/2 t salt

1 1/2 t cinnamon

1/2 c buttermilk

1 t baking soda

2 eggs

1 t vanilla

Preheat your oven to 375 degrees. Grease a 10-12 cup Bundt or tube pan.

Combine water, oil, butter and cocoa in a small saucepan and bring to a boil. Stir till smooth and remove from heat.

In a large bowl, whisk together flour, sugar, salt, and cinnamon. Add the chocolate mixture to the flour and mix until combined.Add the buttermilk and baking soda and mix well.

In a small bowl, beat together the eggs and vanilla. Add to the batter and mix till combined.

Pour batter into your prepared pan and bake for 30-35 minutes, until a toothpick inserted comes out clean, or with a few crumbs. Cool in pan. Top with a dusting of powdered sugar or a simple glaze of powdered sugar and milk/cream. (I used cream, and added 1/2 tsp vanilla, and sprinkled with mini chocolate chips.)