In an electric mixing bowl with a wire whip attachment, combine

2 cups Sugar
1/2 cup Shortening

Whip for 2 to 3 minutes until light and creamy, scraping bowl constantly. Add

2 cups Flour
3/4 cup Water
3/4 cup Buttermilk
1 tsp. Baking soda
1 tsp. Salt
1/2 tsp.Vanilla Extract
1/2 tsp. Baking powder
2 Eggs
4 oz Unsweetened chocolate,melted and cooled slightly

Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pans.

Spoon 1 Tablespoon Cinnamon Schmeer into each bundt pan. Fill remainder of pan with chocolate batter.

Bake for 25 to 30 minutes, or until wooden pick comes out clean. Cool 10 min., then remove from pans.

Serve with vanilla ice cream and praline twist.

Chef's Tip- If you really want to make this dessert authentic, make miniature bees by rolling marzipan (almond paste) into
ovals, stripe with chocolate and use almond slices as wings. Use to garnish each cake.  Let the Queen Bee show you how.........

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