1 2/3 c. flour
2/3 c. unsweetened cocoa
1 1/2 tsp. baking soda
2 tsp. WATKINS cinnamon
1 tsp. salt
1 1/2 c. white sugar
1/2 c. vegetable shortening
2 eggs
2 tsp. WATKINS vanilla extract
1 1/2 c. buttermilk

Combine all ingredients in a large mixer bowl. Beat at low speed scraping bowl constantly, 30 seconds. Beat on high, scraping bowl occasionally 3 minutes. Pour batter into 2 greased and floured 8 inch cake pans.

Bake at 350 degrees for 30 to 35 minutes or until cake tests done. Cool in pans on rack 10 minutes. Remove from pans, cool completely. Frost with creamy chocolate frosting. Use any extra frosting to pipe on decorative design. Garnish with cinnamon candy. 12 servings.

CREAM CHOCOLATE FROSTING:

1 pkg. (8 oz.) reduced fat cream cheese, softened
1/3 c. butter, softened
6 c. powdered sugar
1/2 c. unsweetened cocoa
1/3 to 1/2 c. milk
1 tsp. WATKINS vanilla extract
3/4 tsp. WATKINS cinnamon extract

Cream together the cream cheese and butter set aside. Sift together the powdered sugar and cocoa. Add to cream cheese mixture alternately with milk blending well after each addition. Beat until smooth. Stir in vanilla and cinnamon extracts.