This cake is delicious and so quick and easy, I'm glad I have it in my arsenal for unexpected guests or if I get a craving for something quick and chocolaty. It is moist and tender and the icing is super sweet and cocoa-y. I love that in the time it took to pre-heat the oven the cake was ready to go in, and I was able to ice it directly after it came out. Quick and easy! I thought the cinnamon might be too strong, but it really blended with the chocolate and I couldn't taste it once the cake was baked and frosted. I used the same saucean for the frosting as for the hot mixture in the cake. It worked just fine and was one less dish I had to wash! I made a few small subs, I didn't feel like measuring crisco so I used all butter in the cake. My buttermilk had gone bad so I just used sour milk (1/2 tsp vinegar with the 1/2 cup of milk). I happened to have dutch process cocoa so I used that instead of natural. The recipe had a few inconsistiencies. So I pre-heated my oven to 400 degrees instead of 350, and added my sugar to my flour *before* the hot mixture as it says in one of the steps (instead of adding it *after* the hot mixture as it says in one of the other steps). This would be a 5-star recipe if it were a little more clear. Revied for Spring PAC 2012.