Cinnamon Chocolate Bundt Cake Recipe 415 Food

CINNAMON CHOCOLATE BUNDT CAKE RECIPE - (4.1/5)

Steps:

• Preheat the oven to 375°F. Grease a large bundt pan with cooking spray. Put butter, water, oil, and cocoa in a medium saucepan. Bring to a boil. Meanwhile, whisk together flour, sugar, and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well. Then, add the buttermilk and baking soda. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter. Pour batter into prepared pan. Bake in a bundt cake pan at 375°F for 30-35 minutes (the original recipe says 25 minutes but mine has been raw at this point). Cool in the pan (I depanned mine after about 20 minutes with no problems). Allow cake to cool completely in the pan.

CINNAMON CHOCOLATE CAKE

Steps:

• In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

BEST EVER CINNAMON BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
• Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.

SUPER MOIST CHOCOLATE CAKE WITH CHOCOLATE-CINNAMON TOPPING

Steps:

• Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
• FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
• Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
• FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
• To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.

CINNAMON CHOCOLATE CAKE

Steps:

• In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt.
• Stir in marshmallows.
• Set aside.
• In a small saucepan, bring the cocoa, cola, oil and butter to a boil.
• Pour over flour mixture.
• Mix well.
• Stir in eggs, buttermilk and vanilla.
• Pour into a greased 9x13 inch baking pan.
• Bake at 350 degrees for 35-40 minutes.
• Do not overbake.
• Cool.
• Frosting:.
• In a large saucepan, bring the cocoa, cola and butter to a boil.
• Remove from the heat.
• Stir in powdered sugar and 3/4 cup pecans until blended.
• Spread over cake.
• sprinkle with remaining pecans.
• Cool until frosting is set before cutting.

CINNAMON CHOCOLATE CAKE

Steps:

• Sift sugar and flour into a large bowl.
• In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
• Pour over flour/sugar mixture and mix well.
• Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
• Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
• To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
• Pour over warm cake and use a warm knife to spread.

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
• Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.