This is a rich chocolate cake I adapted from the Hershey's cocoa recipe. The addition of cinnamon adds a richness and flavor all it's own. The addition of Mexican vanilla is my signature secret ingredient. If you can't get your hands on Mexican vanilla, use a high quality vanilla. A special cake, indeed!
Preheat oven to 350 degrees. Grease and flour 2 9" cake pans.Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla.Beat for 2 minutes. Add boiling water, (batter will be thin).Pour into pans and bake for 30 min.
Let cool in pans for 30 minutes, then remove from and cool completely. Frost with "Perfectly Chocolate" chocolate frosting.
For frosting: add cocoa to melted butter. Add milk and powdered sugar alternately and beat till smooth. Stir in vanilla. Spread on cooled cake.