I've been making this cake for 10 years, but my original recipe is slightly different. 1. It calls for unsweetened chocolate, not cocoa powder. (2 squares each in both the cake and the fudge icing, melted with the butter). 2. The quantities of water and buttermilk are reversed in my recipe - 1/2 cup water and a full cup of buttermilk. 3. No cinnamon. With those slight changes in mind, this is the best chocolate cake I've ever made and have gotten raves whenever I've served it.