Categories: Chocolate, Fruits, Cakes, Desserts 
      Yield: 16 servings 
  
  2 1/2 c  Flour; Unbleached, Sifted 
    1/2 c  Cocoa; Baking 
      2 t  Baking Soda 
      1 t  Cinnamon; Ground 
      1 t  Salt 
    3/4 c  Vegetable Shortening 
      2 c  Sugar 
      2 ea Eggs; Large 
      1 t  Vanilla 
      1 c  Applesauce 
      1 c  Buttermilk 
    1/3 c  ;Boiling Water 
 
--------------------------CHOCOLATE FLUFF FROSTING-------------------------- 
      2 oz Unsweetened Chocolate 
    1/2 c  Confectioners' Sugar; Sifted 
    1/4 c  Butter Or Margarine;Softened 
      1 t  Vanilla 
      2 ea Egg Whites; Large 
      1 c  Confectioners' Sugar; Sifted 
  
  Sift together flour, baking soda, cinnamon and salt; set aside.  Cream 
  together the shortening and sugar in a mixing bowl until light and fluffy, 
  using an electric mixer at medium speed.  Add eggs, one at a time, beating 
  well after each addition.  Blend in vanilla and applesauce.  Add dry 
  ingredients alternately with buttermilk to creamed mixture, beating well 
  after each addition.  Beat in boiling water. (Batter should be thick.) 
  Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. 
  Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. 
  Cool 10 minutes in pan on rack.  Remove from pan; cool on rack.  When cake 
  is cooled, spread with Chocolate Fluff Frosting.  Cut in squares. 
   CHOCOLATE FLUFF FROSTING: 
  Melt chocolate over hot water.  Cool to room temperature.  Blend together 
  confectioners' sugar, butter, melted chocolate and vanilla in a bowl and 
  beat until smooth.  In another bowl, beat egg whites until soft peaks 
  form, using an electric mixer at high speed.  Gradually beat in 1 c sifted 
  confectioners' sugar, 2 T at a time, until egg white mixture is glossy and 
  stiff.  Fold in chocolate mixture into the beaten egg whites.