1 1/4 c. unsifted all-purpose flour
3/4 tsp. baking powder
3/4 c. butter, softened
1 1/4 c. sugar
3/4 tsp. ground cinnamon
3/4 tsp. ground allspice
2 eggs
2 sqs. (1 oz. each) unsweetened chocolate, melted and cooled
3/4 tsp. vanilla extract
3/4 c. boiling water
Chocolate glaze

Preheat oven to 350 degrees. Grease and flour a 6-cup ring mold; set aside.

Mix flour and baking powder, set aside. In a medium bowl using electric mixer, cream butter, sugar, cinnamon and allspice until fluffy. Beat in eggs one at a time; blend in chocolate and vanilla.

Gradually add flour mixture, beating well after each addition. Gradually add water, beating after each addition until smooth. Pour into prepared pan.

Bake until cake tester inserted into the center comes out clean, about 50 minutes. Let cool 10 minutes on wire rack. Loosen edges with spatula and turn out onto a wire rack to cool. Spoon Chocolate Glaze over cake; let stand until glaze sets.

Makes 1 ring cake.