Devil's Food Cake

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, the 1/2 cup cocoa powder, the baking powder, baking soda, cinnamon, and salt; set aside.

2. Preheat oven to 350°F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Alternately add flour mixture and the water to shortening mixture, beating on low speed after each addition just until combined. Spoon batter into the prepared pan(s), spreading evenly.

3. Bake for 30 to 40 minutes for 9-inch pans or 13x9-inch pan or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks. Or place 13x9-inch cake in pan on a wire rack; cool completely.

4. For glaze, in a small heavy saucepan cook and stir chocolate pieces, whipping cream, 1 tablespoon butter, and corn syrup over medium-low heat until chocolate begins to melt. Cook for 2 minutes more. Cool to room temperature.

5. For frosting, in a medium mixing bowl beat cream cheese, the 1/2 cup butter, and the 2 teaspoons vanilla on medium speed until light and fluffy. Gradually add 2 cups of the powdered sugar and the 1/3 cup cocoa powder, beating well. Gradually beat in the remaining 4 1/2 cups powdered sugar until smooth. If necessary, beat in enough milk to reach spreading consistency.

6. Fill and frost cake layers with frosting or spread frosting over top of the 13x9-inch cake, reserving 1 cup of the frosting to make chocolate "drops." Place glaze in a heavy resealable plastic bag; snip a small hole in one corner of the bag. Pipe glaze in crisscross lines on top of cake. Spoon the reserved frosting into a decorating bag fitted with a round tip. Pipe chocolate "drops" around base or edges of cake. Store cakes, covered, in the refrigerator.

Devil's Food Cupcakes:

Preheat oven to 350°F. Line twenty-four to thirty 2 1/2-inch muffin cups with paper bake cups. Prepare batter as directed. Spoon into the prepared muffin cups, filling each one-half to two-thirds full. Bake for 15 to 17 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Spread cupcakes with frosting, reserving 1 cup of the frosting to make chocolate "drops." Pipe glaze in crisscross lines over frosted cupcakes; pipe chocolate "drops" of frosting around edges of cupcakes. Makes 24 to 30 cupcakes. Nutrition per serving: 357 calories, 3 g protein, 54 g carbohydrate, 15 g total fat (7 g sat. fat), 47 mg cholesterol, 0 g fiber, 43 g total sugar, 7% Vitamin A, 0% Vitamin C, 189 mg sodium, 7% calcium, 7% iron