Touch of Cinnamon Double-Chocolate Bundt Cake

cake 01

Note the coupons in the corner.

I had a new bundt pan and a chocolate craving, so I decided to combine them into something delicious.  All the “easy” recipes called for chocolate cake mix and pudding. I had white and yellow, but no chocolate, and no pudding. But hey, I have plenty of baking chocolate in many forms. So, while I am notorious for making horrible baked goods when I veer from the recipe, I gave it a shot. What I did in no way resembles the recipes I referenced. I was nervous. But it turned out nummy.

Touch of Cinnamon Double-Chocolate Bundt Cake


  • 4 eggs, separated
  • 1 16.5 oz package yellow cake mix
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 cup semisweet chocolate chips
  • Confectioner’s sugar for dusting



  1. Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
  2. Beat egg whites until they form very soft peaks.
  3. In a large bowl, mix everything else but the chocolate chips until well blended.
  4. Fold in chocolate chips.
  5. Fold in egg whites.
  6. Bake for 50 minutes. Remember when testing for doneness that melted chocolate chips may come out on the knife.
  7. Let cool for 10 minutes, turn out, and dust lightly with confectioner’s sugar.
  8. Om nom nom.
I'mma eat the hell outta that.

I’mma eat the hell outta that.

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