3 c. flour
1 1/2 c. sugar
2/3 c. cocoa
2 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 c. mayonnaise
1 1/2 c. water
1 1/2 tsp. vanilla
1/4 tsp. salt

Melt the chocolate over hot, not boiling, water. Then spread 2 tablespoons of the chocolate over bottom of cooled Cinnamon Meringue Shell. To remaining chocolate, add egg yolks and water; blend very thoroughly. Chill until mixture is thick. Combine cream, sugar and cinnamon; whip until stiff. Spread half over chocolate in shell; fold remainder into chocolate mixture and spread on top. Chill several hours or overnight. Garnish with whipped cream and sliced pecans.

Makes 8 to 10 servings.