---------- Recipe via Meal-Master (tm) v8.03
  Categories: Chocolate, Fruits, Cakes, Desserts
       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
 -----------------CHOCOLATE FLUFF FROSTING-----------------
       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
   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.