Instructions: Heat oven to 350 degrees F. Spray 9-inch square pan with nonstick cooking spray. In small saucepan, heat water and margarine until margarine melts; set aside.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cocoa, baking soda, salt and cinnamon; mix well. Add water mixture, buttermilk, vanilla and egg. Beat at low speed until moistened; beat 2 minutes at medium speed. Pour into spray-coated pan.

Bake at 350 degrees F. for 15 to 25 minutes or until toothpick inserted in center comes out clean. Meanwhile, heat fudge sauce as directed on container; spread over hot cake. Bake an additional 10 minutes. Cool 10 to 15 minutes; serve warm. If desired, garnish with frozen light whipped topping, thawed, and maraschino cherries.

Serve this indulgent dessert warm with a fudge sauce "frosting."

TIP:
* To substitute for buttermilk, use 3/4 teaspoon vinegar or lemon juice plus skim milk to make 1/4 cup.

HIGH ALTITUDE - Above 3500 Feet: Decrease sugar to 2/3 cup.

Bake as directed above.

Amount

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