Heat oven to 350F. Grease and flour 6 individual miniature bundt pans.
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.