2 1/4 c. all purpose flour
1 1/2 c. sugar
1 tsp. salt
3/4 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 c. butter, room temperature
3/4 c. milk
1 tsp. vanilla
4 eggs
1 (4 oz.) pkg. Baker's German's sweet chocolate, melted and cooled
Sifted confectioners sugar
Chocolate glaze
1/2 c. Baker's angel flake coconut

Mix flour with sugar, salt, cream of tartar, soda and cinnamon. Cream butter to soften. Add flour mixture, milk, and vanilla. Mix until all flour is moistened, then beat 2 minutes at medium speed of electric mixer, scrapping bowl occasionally. Add eggs and chocolate. Beat 1 minute longer. Pour batter into 10 inch fluted or straight- sided tube pan which has been greased and floured. Bake at 325 degrees about 1 hour and 20 minutes, or until cake tester inserted into center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners sugar and top with chocolate glaze and coconut.

CHOCOLATE GLAZE:

Melt 3 squares Baker's semi-sweet chocolate and 1 tablespoon butter in saucepan over low heat, stirring constantly until smooth. Cool slightly; then drizzle from tip of teaspoon over top of cake, letting glaze run down flutes.