I haven’t tested this recipe out yet, so I’d be interested to hear how you like it.

3 squares baking chocolate
1/2 cup sugar
1 cup milk
1 egg
1/2 cup butter
1 cup sugar
3 eggs
1 tsp. vanilla
2 cup flour
1 tbsp. baking powder
1/4 tsp of cinnamon

Melt baking chocolate in double boiler with the 1/2 cup of sugar and milk; till well blended. Remove from heat; add 1 egg. Stir well & cool slightly. Cream butter & 1 cup sugar; add 3 eggs, beating well then add the chocolate mixture & vanilla. Mix flour, baking powder & cinnamon; add to mixture, beating well. Pour into 2 greased & floured 9-inch cake pans. Bake at 350º for 25 to 30 minutes. Frost cake with Creole Icing.

Creole Icing:
1 tbsp. softened butter 1/4 cup black coffee
3 tbsp. cocoa pinch of cinnamon
3 1/4 cups confectioners’ sugar

Combine butter, coffee, cocoa & cinnamon. Gradually add sugar, beating to spreading consistency. Yields 1 1/3 cups icing, or enough for an 8 or 9-inch layer cake.