Categories: Fruits, Chocolate, Sauces, Cakes/choc. 
      Yield: 16 servings 
  
  2 1/2 c  Flour; unbleached, sifted         1/2 c  Cocoa; baking 
      2 ts Baking soda                         1 ts Cinnamon; ground 
      1 ts Salt                              3/4 c  Vegetable shortening 
      2 c  Sugar                               2 ea Eggs; large 
      1 ts Vanilla                             1 c  Applesauce 
      1 c  Buttermilk                        1/3 c  ;boiling water 
      1 x  --chocolate fluff frosting--        1 ea ------------------------ 
      2 oz Unsweetened chocolate             1/2 c  Confectioners' sugar; sifted 
    1/4 c  Butter or margarine;softened        1 ts 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.