6 eggs (separate whites)
3/4 c. sugar
3/4 c. water
3/4 c. flour
1 tsp. baking powder
3/4 c. cocoa (sift after measuring)
1 1/2 tsp. cinnamon
3/4 c. sugar (for egg whites)
1/8 tsp. cream of tartar

Combine baking powder and flour and sift. Mix first 7 ingredients together. Beat egg whites and cream of tartar to soft peaks and add sugar 1 tablespoon at a time. Beat until stiff. Fold egg whites into cocoa mixture. Bake in 2 (9 inch) round pans for 18 minutes. DO NOT GREASE PANS.

Let cool 5-10 minutes, then remove from pan immediately and cool on cake rack.

When cool, ice between layers with whipped cream or Cool Whip. Decorate with chocolate shavings or decors.