2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter
1 cup white sugar
1 egg, beaten
2 cups confectioners' sugar
2 drops vanilla extract
2 cups graham cracker crumbs
1/2 cup buttermilk
1/3 cup milk
1 cup semisweet chocolate chips
1/2 cup buttermilk baking chips
1/2 cup buttermilk baking chips
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Add the flour mixture alternately with the buttermilk. Stir flour mixture into the baked batter, and mix just until combined. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the topping: In a small saucepan over low heat, melt 1 cup buttermilk, then stir in the milk and vanilla. Bring to a boil, then stir in the chocolate chips and buttermilk. Continue to boil, stirring constantly, until mixture comes to a boil. In a small bowl, stir together the buttermilk and milk mixture, then pour over cooled cake.